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Open the can of chipotles and adobo sauce, remove a pepper (or more for spicier soup), and mince finely.
Heat the olive oil in a large Dutch oven or deep pot over medium heat. Add the onions and carrots. Cook, stirring often, until they have softened slightly and smell sweet, about 5 minutes.
Stir in the garlic, cumin, and oregano, and cook for 30 seconds.
Add the vinegar or lime juice, minced chipotles and adobo sauce, can of tomatoes, broth, black beans, and bay leaf.
Bring to a simmer, taste, and then season with salt and pepper.
Simmer the soup until the carrots are tender, and the broth reduces slightly, about 20 minutes.
Stir in the cilantro and the juice from half a lime (or substitute the lime with an additional tablespoon of vinegar).
For a brothy soup (like in our photos and video), serve the soup straight away.
For a thicker, more velvety soup, transfer ¼ of the soup to a blender and blend until smooth. Pour the blended portion back into the soup and serve.