In a large pot, heat avocado oil over medium heat until shimmering.

Add diced onion, chopped carrots, chopped celery, and chopped jalapeño (if using). Sauté for about 5-7 minutes until softened.

Stir in minced garlic and cook for an additional minute until fragrant.

Sprinkle salt, chipotle powder, cumin, oregano, smoked paprika, coriander, and black pepper. Cook for 1-2 minutes to toast the spices.

Pour in vegetable stock and add rinsed black beans. Bring to a gentle boil.

Once boiling, reduce heat to low and let the soup simmer for 20-25 minutes.

Stir in lime juice just before serving.

For creaminess, purée a portion of the soup using an immersion blender, then mix it back in.