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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.
Add the vegetable broth and black beans and stir to combine.
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.)
Taste and season with more lime juice, salt and pepper if needed.
Serve. Serve warm, garnished with all of your favorite toppings, and enjoy!