Sauté the Base: In a large Dutch oven, heat the olive oil over medium heat. Add the onion, celery, carrot, sea salt, and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften and become fragrant, about 10–15 minutes.
Add Aromatics and Spices: Stir in the garlic, cumin, coriander, and chili powder. Cook for about 30 seconds, letting the spices bloom and release their aroma.
Build the Flavor: Add the black beans with their liquid, chopped chipotle peppers, adobo sauce, and vegetable broth. Stir to combine and bring the mixture to a gentle simmer. Let it cook uncovered for 30 minutes, stirring occasionally.
Blend for Creaminess: Remove from heat and allow to cool slightly. Transfer half the soup to a blender and puree until smooth, then return it to the pot. Alternatively, use an immersion blender to blend directly in the pot until you achieve a half-chunky, half-smooth texture.
Finish and Serve: Stir in the lime juice, taste, and adjust seasoning if needed. Serve hot with lime wedges and desired toppings.
