In large stock pot or Dutch oven, heat oil over medium-high heat. Add onions, carrots and garlic; sauté until carrots are softened (about 5-7 minutes).
Add in cumin and chili powder; stir until well mixed. Add chicken broth, tomato sauce and black beans; salt and pepper to taste.
Bring to a boil; reduce heat and simmer 10-15 minutes or until carrots are tender and soup is slightly thickened.
Serve with baked tortilla strips, if desired.