In a heavy bottomed pan, heat olive oil. Add onions, finely chopped carrots and chopped garlic. Cook on medium flame until the veggies are tender, about 6~8 minutes.
Next add the ground cumin, coriander, dried thyme and bay leaf. Mix well and cook for 1 minute.
Stir in tomato paste and fire roasted tomatoes. Cook for a few minutes.
Add the carrot chunks and stock (or water); bring the mixture to a boil. Lower the heat and simmer till the carrots are tender, about 6~8 minutes.
Once the carrots are tender, add the beans, salt and pepper. Bring the mixture to a boil and simmer for 3~4 minutes.
Turn off the heat, stir in lemon juice, hot sauce and vinegar. Check the seasonings and add more salt & pepper.