Note: When it comes to pureeing the soup you have two choices:
Use a stick blender to puree the soup right in the pot; or
Cool soup to room temperature and blend in batches in your blender.
Peel sweet potato and dice into 2 cm cubes. Peel and dice onion.
Heat olive oil in a large saucepan or small stock pot over a medium heat. Add crushed garlic, diced onion, cumin, and coriander. Sauté until onion is transparent and spices are fragrant.
Add sweet potato and stir until the cubes are well incorporated and coated with spices and garlic.
Dissolve vegetable stock in 3 cups of the hot water. Add to sauce pan. The stock should just cover the sweet potato. If required, add up to an extra cup of water.
Stir in chili in adobo (or Mexican chili sauce) and tomato paste.
Turn heat up to high and bring to the boil. Once the liquid is boiling reduce to a simmer, cover and cook until the sweet potato cubes are tender when pierced with a fork. This should take about 30 minutes. While soup is cooking, make salsa. (See below for instructions)
Add the lime juice, stir well.
Remove soup from the heat and puree (see note about pureeing!)
Return pureed soup to pot and place on a low heat. Stir in milk and heat until gently bubbling.
Ladle soup into bowls, top with a generous dollop of black bean salsa.
Place well rinsed black beans into a small bowl.
Peel and dice avocado. Add to bowl.
Thinly slice white and light green parts of spring onions and add to bowl.
Gently stir in lime juice, salt, and pepper.
Leftovers will keep for up to 2 days stored in an airtight container in the fridge
Amy is a Brisbane-based blogger who is passionate about creating a healthy, nourished life with whole foods, running, reading and writing. Her blog, Thoroughly Nourished Life, provides delicious gluten-free and vegetarian recipes for meals and treats.