Recipe #25... Sweet Potato Black Bean Soup... To spice or not to spice?

Note: There is this phenomenal, store-bought soup - Cuban Black Bean Bisque - made by Imagine Bistro.  We've enjoyed it in its native soup form, as a dip for our tortilla chips, and even as a topper for fried plantains (aye carumba)...  I really value versatility... I'd love to make it at home with the aid of my trusty vitamix, alas... the "and spices" written on the box's ingredient list make things clear as... well, black bean soup...  Here goes some kitchen magico...

Sweet Potato Black Bean Soup ... better as a Dip
Add the following to your mixer of choice...
Serves Cuatro (4)

1 1/2 c sweet potato (cooked or frozen cubed)
1 15 oz can black beans (drained)
1/4 yellow onion
1 clove of garlic

Saute the above ingredients in a little olive oil, until the yellow onion is softened.  Then blend with the following until smooth...

1 c vegetable broth (maybe a bit more to help blend)
2 tsp cilantro (Dorot frozen fresh makes life so easy)
1 tsp tomato paste (I used Ketchup... eek! don't tell)
2 1/2 tbsp extra virgin olive oil 
2 tsp red wine vinegar 
1/2 tsp cumin
1/2 tsp coriander
2 shakes of red pepper
1/2 tsp salt (you can adjust with more, but never less!)
1/2 tsp fresh ground black pepper

OK... so I got somewhat close... the spice combo could take some tweaking, but still it's a decent concoction!   If anyone gives this a shot and has tasted the magic of the "Imagine" version, I'm all ears on your success!  Top this version off with a dollop of sour cream and conga your way to the table...  -A
Update: The consensus with diners in our kitchen was this is a dip (as noted in the recipe title)...