In a medium saucepan, heat the oil on medium to high heat. Add the chopped onion and salt, then the chopped celery and carrots; sauté these in oil for about 10 to 15 minutes until they are starting to soften.

Next, add the garlic and all of the spices and cilantro; mix and cook for 30 seconds.

Add the broth and black beans and heat the mixture until it comes to a boil.

Cover the pan, lower the heat and simmer the mixture for at least 30 minutes.

After simmering for 30 minutes, turn off the heat. With an immersion blender (or whatever you choose to use), blend the mixture in the pan until the desired consistency is reached.

Once the soup is blended, add the lime juice, stir and serve.