Step 1

Add everything in the blender, and blend until smooth, scraping down the sides as necessary. This could take several minutes depending on your blender. Taste and adjust salt or lime if desired. Add more water to thin if desired. Transfer to a container and place in fridge to chill until ready to use.

Step 2

In a large, heavy bottomed pot heat the oil over medium heat. Add the onion and a pinch of salt, and cook until soft and translucent, around 4-6 minutes, stirring occasionally. Add the garlic and cook an additional 1 minute, stirring almost constantly. Add the tomato paste, Worcestershire sauce, and both chili powders, and cook about 1 minute, stirring constantly.

Step 3

Stream in the vegetable broth and the canned tomatoes. Stir to combine, then stir in the black beans and 1 tsp of salt (if your beans were heavily salted, start with just 1/2 tsp). Turn the heat up and bring to a boil. When boiling, lower heat to a simmer and cook the soup for 15-20 minutes, partially covered and stirring occasionally. Turn off the heat, add the black pepper and lime juice, then taste and adjust salt as desired.

Step 4

Top the soup with peptia cream and desired garnishes (such as minced chives, chopped cilantro, diced tomatoes, vegan shredded cheddar, diced avocado, some red pepper chutney, etc)