Sweet Potato and Adzuki Bean Soup

Quick Gingered Sweet Potato Soup with Adzuki Beans and Miso
1 T olive oil
1 large sweet potato, scrubbed and cubed (skin on)
1 sweet onion minced
1 bay leaf
2" of ginger minced
1/2 t fennel seeds, lightly crushed
2 t red miso
1/2 vegan bouillon cube
1/2 cup adzuki beans, cooked (I cook mine with just a 1" piece of kombu for flavor and add a little salt at the end)
1/2 t smoked paprika
cilantro for garnish

Sweat the onions in a large sauce pan with the olive oil. When the onions start to become fragrant (about 5 minutes) add the cubed sweet potato and continue to stir until the sweet potato becomes fragrant. Toss in the fennel seeds, ginger and bay leaf. Stir for a minute or two before adding the water, miso and bouillon. Simmer until the sweet potato starts to fall apart, then remove the bay leaf and buzz lightly with an immersion blender. The soup should be chunky rather than silky. Add the adzukis and the smoked paprika and remove from the heat. Serve garnished with cilantro.