Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced red onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds.

Add Spices: Sprinkle in the cumin, smoked paprika, chili powder, salt, and black pepper. Stir well to coat the onions and garlic with the spices.

Cook the Vegetables: Add the diced purple sweet potato and shredded purple cabbage to the pot. Stir and cook for about 5 minutes until they begin to soften.

Add Black Beans & Broth: Pour in the black beans and vegetable broth. Stir well and bring to a boil. Once boiling, reduce the heat and let the soup simmer for 20-25 minutes until the sweet potatoes are tender.

Blend (Optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend half the soup in a blender and return it to the pot.

Finish with Lime & Coconut Milk: Stir in the lime juice and coconut milk (if using) for extra creaminess. Adjust seasoning as needed.

Serve & Garnish: Ladle the soup into bowls and garnish with fresh cilantro. Enjoy with crusty bread or a side of rice!