Heat oil in 4-quart heavy saucepan over medium-high heat. Add carrots, onions, celery, garlic, cumin, chili powder and red pepper. Cook 3 minutes, stirring frequently. Stir in 1/2 cup broth. Cover, cook 10 minutes or until vegetables are tender, stirring occasionally. Spoon vegetables into food processor. Add 2 cans of the beans. Cover; process 20 to 30 seconds or until smooth. Return mixture to saucepan. Add remaining beans, the beer and tomato paste. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Season to taste with salt and pepper.

Serving Suggestion: Garnish individual servings of this soup with lemon or lime slices, sour cream or plain yogurt, salsa and/or shredded cheese.