Heat olive oil in a large saucepan over medium heat. Add onions, half of the garlic, and carrot. Season with cumin and salt. Cook stirring, until onions and carrots are tender. Stir in the remaining garlic, and bell pepper; continue cooking until tender, about 10 minutes.

Add beans, water, orange juice and season with cayenne pepper. Transfer a portion of the soup to a blender or food processor (or use an immersion blender) and puree until smooth. Return puree to the pan and simmer for 20 minutes to blend the flavors before serving.