Sweet Potato, Pinto Bean and Smoked Chilli Soup

2 onions, peeled and chopped
2 cloves garlic, chopped
2 stalks celery, chopped
2 teaspoons olive oil
1 sweet potato, peeled and diced
2 x 410g tins chopped tomatoes
1 x 410g tin pinto beans
1 teaspoon smoked paprika
1 teaspoon cumin seeds
1 teaspoon ground coriander 500ml water
Handful fresh chopped coriander

Cook the onions, celery and garlic in the oil, over medium heat, until soft - about 10 minutes.
Add the cumin, smoked paprika and ground coriander and cook for 30 seconds. Add the tomatoes and the water and bring to the boil. Add the sweet potato and simmer for 10 minutes or until they are soft. Drain the beans and add to the pot. Cook for 2 minutes and then add the chopped coriander.

Serve.