Remove the skin from the tomatoes. See notes. Chop the tomato and set aside.
In a large pot, heat up the vegetable broth and saute the onion and garlic for 5 minutes.
Add black pepper, savory and cayenne and continue to saute for another 1 minute.
Add the tomatoes, beans, cilantro, and carrot. Cook for 25 minutes until vegetable are soft.
In a high-speed blender, blend the soup in batches. (be careful, the soup is hot) until creamy smooth.
Return to the pot and heat up again.