Black Bean and Roasted Tomato Soup ------ Yum

Continuing on my healthy lunches that will fit in with the Advocare weight loss program. I adapted a recipe to make it virtually fat free.

Black Bean and Roasted Tomato Soup 
adapted from Bon Appetit March 1996
1 lb tomatoes, cut in half or large wedges depending on size tomatoes
1 large onion, halved lengthwise, cut into thin wedges
1 medium carrot, peeled, quartered
3 large garlic cloves, chopped
1/2 teaspoon dried oregano
2 cups (or more) canned vegetable broth
two 15-ounce cans black beans, rinsed, drained
Cooking spray

Preheat oven to 350°F. Combine tomatoes, onion and carrot in large pan coated with cooking spray. Lightly coat vegetable with cooking spray. Add garlic and oregano and stir to coat vegetables. 
Roast until vegetables are brown and tender, stirring occasionally, about 50 minutes. Cut carrot into small cubes and set aside. 
Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth. Transfer soup to a saucepan. Add remaining 1 cup beans. Bring to a boil. Reduce heat and simmer until flavors blend, about 10 minutes, adding more broth if soup is too thick.
Serve topped with chopped carrots.