I've adapted this recipe from The Atlantic, but the original is a Bobby Flay creation (Presumably. I mean it was in his book, but somehow I'm always skeptical.)  None of my friends seem to like really spicy food, so having only me to feed I cut the recipe in half. I used 2 jalapeños and a habanero (or it could have been a Scotch bonnet. See this visual guide for hot pepper assistance). If I made it again I would either stick to just jalapeños or keep the habanero and only one jalapeño. However, the soup is definitely edible as described. 

Ingredients:

• 1 tablespoon unsalted butter
• 1 carrot, peeled and chopped
• 1 small onion
• 2 garlic cloves, minced
• 1 cup orange juice (the original called for red wine, which would probably taste great as well)
• 1½ 15oz cans of cooked black beans, rinsed (the original used uncooked beans which require more cooking but probably add some earthy flavors)
• 2 jalapenos and 1 habanero, rubbed with olive oil and roasted in the oven at 350°F for 25 minutes, then peeled, and chopped (I didn't seed my peppers so as to keep the heat)
• 2 cups vegetable stock
• 2 tablespoons lime juice (oops, i forgot this.  probably worth adding anyway)
• 1/4 cup sour cream  

Instructions:

1. In a saucepan over medium heat, melt the butter and sweat the carrot, onion, and garlic for 5 minutes, until translucent. 
2. Add the orange juice (or wine), bring to a boil, and let reduce for 10 to 15 minutes. 
3. Drain the beans. Reduce the heat to medium. 
4. Add the seeded jalapenos and habanero, beans, and stock. Simmer for 15 minutes, or until the beans are cooked through. 
5. Remove from heat and add lime juice, plus salt and pepper to taste. Stir to combine. 
6. May be made up to two days ahead of time, covered and refrigerated. Reheat just before serving and garnish the soup with sour cream.