Heat the olive oil in a large soup pot over medium heat. Add the carrots, celery, onion, and jalapeno, and cook, stirring occasionally, until the onions are soft and translucent, about 5 minutes.

Stir in the jalapeno, garlic, cumin, chili powder, and basil, and salt, and cook for another minute.

Stir in 1 can of black beans and the vegetable broth. Bring to a boil over high heat, and reduce the heat to medium-low. Let the soup simmer, uncovered, until the vegetables are tender, about 10 minutes.

Using an immersion blender, purée the soup until smooth (alternately, transfer to a regular blender and return to the pot).

Add the second can of black beans, the fire-roasted tomatoes, and the corn to the pot and simmer 5 minutes longer. Stir in lime juice and cilantro and serve hot with optional toppings.