Pinto Bean Soup

Heat oil in a large pot over medium-high heat and saute the onion 4-5 minutes. 2. Stir in the roasted tomatoes, garlic, carrots, potato, and all spices; cook 1-2 minutes, then pour in the vegetable broth and add the bay leaves. 3. Bring the soup to a boil and simmer covered 10-15 minutes. 4. Add the pinto beans and cook a further 10 minutes until the veggies are softened, then turn off the heat. 5. Blend about half of the soup with an immersion blender or in a blender. 6. Return the blended soup to the pot, stir, and adjust seasonings with salt, pepper, and lime juice. 7. Serve garnished with fresh herbs.