Zesty Black Bean Soup

2 tablespoons extra-virgin olive oil

1/2 pound carrots, sliced

1 bay leaf

1/2 teaspoon fine sea salt

1 red onion, chopped

3 cloves garlic, finely chopped

1 tablespoon ground cumin

1/2 teaspoon ground cinnamon

2 (15-ounce) cans no-salt-added black beans, drained and rinsed

1 cup corn kernals, fresh or frozen and thawed

1 (14-ounce) can no-salt-added diced tomatoes, with their liquid

1 quart low-sodium vegetable broth

Hot sauce to taste

2 tablespoons chopped fresh cilantro, plus more for garnish

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