1. Heat the oil and add in the onion and saute for about 4 to 5 minutes. Add in the garlic and the bell pepper and saute for another 2 minutes until soft. If you plan on using the pressure cooker for this, you can do this at the base of the pressure cooker.
2. Add in the carrot, ground cumin, red cayenne pepper and the tomatoes and cook for 3 minutes. Add in the vinegar and the soy sauce and carefully mix in the sofritto or seasoning mix.
3. Add in the black beans and the water and bring to a simmer. If using a pressure cooker, cover and cook under pressure for 45 minutes. On the stovetop, cover and cook on low heat for 3 to 4 hours. You want the beans to begin breaking down to give the soup a deep rich and naturally creamy texture.
4. If you are pressure cooking, cool remove the cover and mix well. Simmer uncovered for about 5 to 7 minutes until thick and creamy.
5. To make the sour cream or yogurt topping, beat the sour cream with a tablespoon of water and lime juice.
6. Mix the carrots with the cilantro, red cayenne pepper and remaining lime juice.
7. To serve, place into bowls, drizzle with the sour cream topping and sprinkle with the carrot mixture and serve.

Notes

1. If you absolutely do not have time to pre-soak the beans, fret not. Cook them a longer, about 10 minutes in the pressure cooker and 45 minutes on the stove top.