Heat oil in large saucepan over medium heat. Add onion and carrot and cook until softened, about 5 minutes. Toss in red pepper, cook for two minutes.
Stir in garlic and quinoa and toast quinoa until slightly fragrant, about 4 minutes.
Add broth, black beans, black pepper, cumin, and crushed red pepper. Add in tomato paste. Bring to a boil, reduce heat, and simmer until quinoa is tender, about 15 minutes. Stir in lime juice.
Remove half the soup, and carefully purée in food processor or blender until smooth (another option may be to use an immersion blender for approx 15 seconds). I prefer to only blend a portion for more texture.
Return to pan and heat 2 minutes. Divide among serving bowls and garnish with cheese and cilantro etc.
Recipe by Carrots & Cake at http://www.carrotsandcake.ca/black-bean-quinoa-stew/