Instructions: 6 TO 8 SERVINGS DAIRY-FREE

Rather than preparing a stock beforehand, this one is made fresh with an orange rind studded with cloves, a bouquet garni and kombu, which helps soften the beans and makes them more digestible. The flavorful base is seasoned with a blend of Latin spices and topped with a tangy cilantro-flavored cream.

In large pot, combine beans and cold water to cover. Let stand at least 4 hours or overnight.

Discard soaking water, rinse beans and return to pot. Peel 4-inch strip of orange peel and stud with cloves; add to beans. Squeeze orange; set juice aside.

Make bouquet garni: Wrap bay leaf and cilantro stems in square of cheesecloth; tie with kitchen string. Add to beans along with carrot, kombu, 1 teaspoon oregano and 8 cups cold water and bring to a boil over high heat. Reduce heat to medium-low, cover partially and simmer 1 hour.

Meanwhile, in large skillet, heat oil over medium heat until hot but not smoking. Add cumin, coriander, chili powder and cayenne and cook, stirring, until fragrant, about 2 minutes. Stir in onion, garlic, salt and remaining 1/2 teaspoon oregano and cook 10 minutes.

After beans have cooked 1 hour, remove orange peel and bouquet garni. Stir onion mixture, tamari and vinegar into soup, cover partially and simmer until beans are tender, about 30 minutes.

Remove soup from heat and stir in reserved orange juice. Transfer to blender or food processor (in batches if necessary) and puree, or puree directly in pot with immersion blender. Let stand, covered, at least 30 minutes before adjusting seasonings.

Rewarm over low heat, thinning with additional water (up to 2 cups) as needed.

Ladle soup into bowls and swirl in Cilantro Cream. Garnish with cilantro and serve.

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