Step 1

Heat the oil in a large stockpot over medium-high heat. Add the onion, carrot, bell pepper and sauté for 6 minutes, stirring occasionally. Add in the garlic, cumin, chili powder and chipotle powder and sauté, stirring frequently, for 2 minutes.

Step 2

Add the vegetable broth and black beans and stir to combine.

Step 3

Add the fire-roasted tomatoes plus 1 heaping cup of the black bean soup to a blender and purée until smooth. Add the mixture to the soup, along with about 1 tablespoon of the fresh lime juice, and stir to combine. (If you prefer a less chunky soup, you can blend an additional 1-2 cups of the soup until smooth and add it back to the soup.) Simmer for 5 minutes, or just move ahead if you’re in a hurry.

Step 4

Taste and season with more lime juice, salt and pepper if needed.

Step 5

Serve. Serve warm, garnished with all of your favorite toppings, and enjoy!