Add all of the spices, salt, beans and stock. Turn the heat to high and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes.
Scoop 1 cup of the soup from the pot and place in the blender or food processor. Blend until smooth, then add back to the soup pot and combine well. Stir in lemon juice. Add a little more stock or water if soup is too thick.
Serve in bowls topped with a dollop of sour cream, if desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/creamy-black-bean-soup-recipe/