Heat olive oil in a large pot over medium heat.

Add diced onion, minced garlic, carrot, and celery to the pot. Sauté for 5-7 minutes until vegetables soften.

Stir in ground cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices.

Add the black beans and vegetable broth to the pot. Stir well.

Bring the soup to a boil, then reduce the heat to low and let it simmer for 15-20 minutes.

Use an immersion blender to partially blend the soup for a creamy texture, leaving some beans whole. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.

Stir in lime juice and adjust seasoning if needed.

Serve warm, garnished with fresh cilantro if desired.