Step 1

Heat the oil (or sub 1/4 cup / 60 ml veg broth) in a large pot over medium-high heat. Once warm, add the onion and a pinch of salt and sauté for 3-5 minutes, until translucent and golden. Add in the garlic, cumin, and adobo sauce; mix well and sauté for an additional 1-2 minutes.

Step 2

add in the sweet potato, beans, and vegetable broth, then increase the heat to high and bring to a boil. Reduce the heat to medium; simmer for 12-15 minutes, until the sweet potatoes are very tender.

Step 3

Turn the heat off and transfer ~2 cups of the soup to a blender and blend until smooth, or use an immersion blender to blend around 1/4 of the mixture until creamy. Stir the lime juice into the soup and season with additional salt to taste, if necessary.

Step 4

Transfer the soup to serving bowl and top with fresh cilantro, or as desired. Leftovers will keep in the fridge for up to 5 days, or can also be frozen for up to two months.