1Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent.
2Add the black beans, veg/chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
3Purée the soup using a hand blender until smooth. It is optional and you can leave the soup as it is with the chunks.
4Stir in the lime juice and season with salt and pepper to taste.
5As a topping you can use chopped tomato with onion and cilantro leafs or you can add sour cream.