Set oven to broil, positioning a rack in the top third of the oven. Line a small baking sheet with aluminum foil and place the peppers and jalapeno on it. Set the peppers under the broiler and broil, turning to char all sides evenly, for about 10 minutes or until all sizes are blackened and crispy. Remove from the oven and place in a glass bowl. Immediately cover with plastic wrap and let cool about 10-15 minutes, until cool enough to handle.

While peppers are cooling, dice the yellow onion and sweet potato and mince the garlic. Set aside.

Once peppers are cool enough to handle, scrape off the skin, remove tops and seeds, and dice.

Heat 1-2 tablespoons of avocado oil in a pot over medium heat. Add onion and saute for 10 minutes, until beginning to soften and turn translucent. Add garlic and saute for 30 seconds, until fragrant.

Add sweet potato, peppers, tomatoes, black beans, stock, bay leaves, chili powder, salt, and pepper. Give it a good stir and bring to a boil. Once boiling, reduce the heat to a simmer and cover.

Let simmer for about 20 minutes, until the potatoes are cooked through. Remove from heat and remove bay leaves.

Add two cups of soup to a blender and blend until smooth. Return to pot and stir to combine. Add lime juice and taste for seasoning.

Serve soup topped with cilantro, avocado slices, toasted pepitas, and even a drizzle of olive oil.

Store leftovers in the fridge for up to 5 days or freeze.