Heat oil in a large, heavy pot over
medium high. Add onion, carrot and
garlic; cook until vegetables begin to
soften, about 5 min.
Stir in cumin; cook, stirring, for
1 min. Add beans, tomatoes with their
juice and the stock; bring to a boil, then
reduce the heat to medium-low. Cook
until the carrots are tender, 15 to 18
min. Cool slightly.
In batches, transfer the soup to a
blender and purée until smooth. (You
can also purée right in the pot with an
immersion blender, if you have one.)
Return soup to the pot and warm
through over medium, stirring often.
Meanwhile, make the Cheese Balls:
In a bowl, mix goat cheese with
cilantro. Using a teaspoon, scoop and
roll little cheese balls, and place on
plastic wrap. On a plate, spread finely
chopped peppers; pat dry with a paper
towel. Gently roll cheese balls in the
peppers to cover.
Ladle soup into bowls, garnishing
each with 2 or 3 Cheese Balls just