Step 1

Preheat oven to 425 degrees.

Step 2

Place carrots on baking sheet, cutting any large carrots in half lengthwise so that all are a similar size.

Step 3

Drizzle with olive oil and toss to coat.

Step 4

Sprinkle with salt and pepper.

Step 5

Roast for 30 minutes.

Step 6

Meanwhile, in a large saute pan, add onions and butter and fry until golden brown.

Step 7

In a medium sauce pan.

Step 8

In a medium saute pan, melt butter and then add mustard seeds to toast.

Step 9

Stir in black beans and red pepper flakes to combine.

Step 10

Cover and keep warm.

Step 11

To finish puree, add carrots and chicken broth to blender or food processor and process until smooth.

Step 12

Divide puree between two large bowls or four smaller bowls and stir in black beans accordingly.

Step 13

Top bowls with fried onions and garnish with cilantro leaves.