Brazilian Black Bean Soup with Smoked Paprika and Orange

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes.

Add the garlic, smoked paprika, cumin, oregano, and cayenne pepper (if using) and cook for 1 minute more, until fragrant.

Pour in the vegetable broth and add the black beans and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.

Remove the bay leaf. Use an immersion blender or carefully transfer half of the soup to a regular blender and blend until smooth. Return the blended soup to the pot and stir to combine.

Stir in the orange juice and season with salt and pepper to taste. Heat through.

Ladle the soup into bowls and garnish with a dollop of plain yogurt and a sprinkle of orange zest. Serve immediately.