Heat the coconut oil over medium heat in a large sauce pan. Add the onions, garlic, thyme, ginger, paprika, allspice, jalapeño and sauté, stirring occasionally, until onions are soft and translucent, about 6-7 minutes. Do not brown.
Add the black beans, chicken broth, sweet potatoes, tomatoes, bay leaf ,bouillon powder, and salt and bring to a boil.
Reduce the heat, cover and simmer gently for about 25 minutes or more until potatoes is tender and soup has a creamy consistency.
Adjust seasonings and thickness of soup according to preference with broth and spices.