Step 1

In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sprinkle with salt. Cook for about 5 minutes, or until the onion is softened and translucent, stirring occasionally to prevent the garlic from burning.

Step 2

Stir in the sweet potato and cook, stirring frequently, for 5 to 7 minutes, or until the sweet potato is slightly softened.

Step 3

Add the bell pepper, jalapeno, and zucchini and saute for 5 minutes more, stirring occasionally.

Step 4

Add the black pepper, cumin, chili powder, cayenne pepper, and ground coriander, stir, and cook for about 1 minute, until fragrant.

Step 5

Add the corn, tomatoes, and vegetable broth, and stir. Bring to a boil, then reduce to medium heat. Simmer the soup, covered, for about 20 minutes, or until the sweet potato is cooked through.

Step 6

Uncover the soup, stir in the black beans, and simmer for 2 minutes more. Stir in the freshly-squeezed lime juice. Season to taste with additional salt, pepper, lime juice, and cayenne pepper. Serve hot, topped with garnishes of choice.