Warm the oil in a nonreactive soup pot.
Sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are translucent.
Add the carrots and cumin and cook on medium heat, stirring often, for a few minutes.
Add the celery and bell peppers, lower the heat, cover, and cook for about 10 minutes.
Add the beans, chipotle, tomatoes, orange juice, and water and simmer, covered, for about 20 minutes.
Garnish each serving with a dollop of sour cream or jalapeño cream, and sprinkle cilantro as desired.