Black Bean and Sweet Potato Soup - Forks Over Knives

Ingredients

• 1-2 tablespoon(s) water
• 1½ - 1¾ cups chopped onions (one large onion)
• 1½ cups combination of chopped red peppers and green peppers
• 1¼ teaspoon sea salt
• freshly ground black pepper to taste (generous is good)
• 2 teaspoons cumin seeds
• 2 teaspoons dried oregano leaves
• ¼ teaspoon allspice (rounded)
• ¼ teaspoon (or less/more, to taste) red pepper flakes
• 4 medium-large cloves garlic, minced or grated
• 4½ - 5 cups black beans (reserve 1 cup; drain and rinse if using canned - about three 14 or 15 ounce cans)
• 3 cups water
• 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar
• 2 tablespoons freshly squeezed lime juice
• ½ - 1 teaspoon pure maple syrup
• 1 bay leaf
• 1½ cups cubed (in small chunks, about ½”) yellow sweet potato (or can substitute white potato)
• Chopped cilantro for serving
• Extra lime wedges for serving
• Chopped avocado tossed with lemon juice and dash of salt, for serving