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Heat your oil in a large pan and add the onion, carrot, celery, and green chili. Saute for 5-6 minutes, stirring occasionally, until the vegetables have begun to soften.
Add the garlic, seasonings, and chipotle paste and cook for another minute, stirring the ingredients into the vegetable mixture.
Tip in your black beans and vegetable stock, then add your bay leaf and season with salt and pepper.
Leave the soup to simmer for 25 minutes, then add your chopped cilantro stems and the lime juice and simmer for another 5 minutes.
Use a stick blender to blend about ⅓ - ½ of the pot until you get your desired creamy texture with chunks of vegetable and black beans still in the pot.
Allow the pot to simmer for another 5 minutes - taste and adjust any seasonings according to your preferences.
Chop the cilantro leaves and top your finished black bean soup with the cilantro, and, optionally, a spoonful of sour cream, avocado, and pickled red onions.