In a large pot over medium heat, add 2 tbsp of olive oil. Add diced onion and cook for 2-3 minutes until soft and fragrant. Add garlic and cook for an additional 1 minute until fragrant, stirring occasionally to prevent burning. Add bell pepper and cook for another 3 min.

Add the cumin, allspice, coriander, turmeric, and paprika. Immediately stir to fully coat vegetables and prevent burning. Dry toast for 1 minute then add 2 tbsp of coconut milk, stirring constantly, and toasting for another minute or until fragrant.

Stir in tomato paste and cook for 45 seconds, stirring constantly. Pour in diced tomatoes, coconut milk, vegetable broth, and add sweet potatoes. Bring to a boil, lower to medium heat, and cover. Let simmer for 20 min. or until potatoes are tender, but do not completely fall apart.

Add black beans and quinoa. Cook for an additional 10 min. or until quinoa is cooked and potatoes are soft.  

Use an immersion blender to blend until soup is about 70-80% smooth, but some chunks still remain.

Serve with fresh cilantro, sliced avocado, and toasted bread. Can be frozen for up to 2 months weeks and stored in the fridge for up to a week.