Instructions

1. Finely chop the onion and garlic.
2. Heat the olive oil in a large saucepan and gently sauté the onion and garlic until softened.
3. Peel and dice the sweet potatoes and carrot. Chop the red pepper.
4. Add the sweet potato, carrot and pepper to the pot. Cook for 1 minute, then stir in the coriander, cumin, smoked paprika, oregano, chipotle paste and tomato purée.
5. Add the fresh tomatoes and enough water or stock to just cover the vegetables.
6. Bring to a boil, then cover, reduce the heat, and simmer for 25 minutes, until all the vegetables are tender.
7. Remove from the heat. Take out the bay leaf, add the coriander leaves, season with salt and pepper, and blend with a stick blender until smooth.
8. Add more stock if needed, then stir in the black beans.
9. Return to low heat and warm through for 3–5 minutes.
10. Serve hot with crusty sourdough or rye bread.