Gather all your ingredients and chop the vegetables. Dice the carrot into small, uniform cubes to ensure they cook evenly. Finely chop the white onion.

Heat 1 teaspoon of olive oil in a large pot over medium heat. Once the oil is hot, add the chopped onion, crushed garlic, and carrot. Sauté for 5-7 minutes, stirring occasionally, until the onion is translucent and the carrot begins to soften.

Sprinkle in the ground cumin and dried oregano. Stir well to coat the vegetables evenly with the spices. Allow the spices to toast for about 1 minute, releasing their aroma.

Add the canned diced tomatoes to the pot, along with their juices. Stir to combine, and let the mixture simmer for 3-4 minutes. Then, add the black beans and mix thoroughly. This will start to meld the flavors together.

Gradually add 4 cups of vegetable or chicken broth, stirring gently. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes. Stir occasionally to prevent sticking.

For a creamier texture, remove 1 cup of the soup and blend it until smooth using a blender or immersion blender. Return the blended portion to the pot and stir to incorporate.

Taste the soup and add salt and black pepper as needed. Let it simmer for an additional 2-3 minutes to blend the flavors.

Ladle the soup into bowls. Garnish with fresh cilantro or a squeeze of lime for a zesty touch, if desired. Serve hot.