Jalapeño-Spiked Black-Bean Soup

In 4-quart saucepan, heat oil over medium heat until hot. Add onion, celery, carrot, and jalapeño, and cook 10 minutes or until tender, stirring occasionally with heatproof spatula. Add garlic and cumin, and cook 1 minute, stirring. Stir in beans, broth, salt, and 2 cups water; heat to boiling over high heat. Reduce heat to low; simmer, uncovered, 15 minutes.

Remove saucepan from heat. Following manufacturer's directions, use hand blender to puree mixture in saucepan until almost smooth. Stir in lime juice and sprinkle with cilantro. Serve with lime wedges and sour cream if you like.