Preheat extra virgin olive oil in a large cooking pot over a medium heat. Add the diced onion and cook for approximately 5 minutes until transparent. Include the minced garlic, chopped carrots and celery. While stirring occasionally, cook for an additional 5 minutes.
Add the cooked black beans (or canned black beans), filtered water and salt. Bring to the boil and simmer for between 20 minutes until el dente.
After 20 minutes has passed, in a separate frying pan, cook the 2 tbsp of diced onion for 5 minutes. (If you forgot to reserve the onions don't worry, continue with the instructions as usual). Add the smoked paprika, corn flour, parsley, yogurt and a ladle of the liquid from the soup. Stir until a consistent paste has formed.
Include the paprika/flour mixture to the Black Bean Soup, stirring thoroughly until well combined. Cook the soup for a further 5 minutes.
(Optional) Ladle half the soup into a blender or food processor, blend until smooth. Return the blended soup to the pot.
Serve in bowls with your favourite toppings! Bon Appètit! :)