Vegan Locro de Papa (Ecuadorian Potato Soup)

• 1 medium White onion
• 3 cloves Garlic
• 1 tsp Ground Annatto
• 1 ½ tsp Ground cumin
• 800 g Yukon Gold potato
• 400 g Cannellini beans
• 1.2 liters Vegetable stock
• 15 g Fresh coriander
• 1 piece Lime
• 1 large Avocado, ripe but firm

1. Finely chop the white onion and crush the garlic. Peel the potatoes and cut them into small chunks so they cook evenly.
2. In a large pot over medium heat, cook the onion with a splash of vegetable stock until softened and starting to turn golden at the edges, 6 to 8 minutes. Stir in the garlic, ground cumin and ground annatto, and cook for 30 seconds until fragrant.
3. Add the potatoes and the remaining vegetable stock, bring to a simmer, then cook for 15 to 20 minutes until the potatoes are very tender. Stir occasionally so nothing catches on the base.
4. Blend the cannellini beans until smooth, using a ladle of the hot soup to help it blend, then stir the bean purée into the pot. Simmer for 3 to 5 minutes until the soup looks creamy and slightly thickened; for an even silkier texture, briefly blend the pot with an immersion blender.
5. Take the pot off the heat and stir in most of the fresh coriander. Squeeze in lime to taste.
6. Slice the avocado. Ladle the soup into bowls and top with the avocado and the remaining fresh coriander; serve hot with extra lime if you like.

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