Sweet Potato Soup With Tuna Melts

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   ["The tomatillo adds some acidity to round out the flavours of the sweet potato, smoky cumin and spicy salsa. If you don't have them where you live, you can use a diced tomato and tablespoon of vinegar.

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   The salsa I used it not a typical off-the-shelf sauce, this is a very thin, hot and smoky sauce made in one of the Mexican grocery stores here.", "I started the soup by browning the chorizo, then removing it to work on the onion. Once the onions are soft, add the cumin seeds to lightly warm them to release the oils. Add the chorizo back in as well as everything except the black beans.", "Bring the soup to a boil and simmer, covered, for 5-6 minutes. Turn down the heat to low and add the beans, salt and pepper to taste. Continue simmering for another minute or until the sweet potato pieces are tender (but not falling apart).", "Mix the salmon, red onion, and light mayo. Season with salt and pepper to taste.", "Heat the broiler on the low setting. Place the bread in one single layer, on a sheet tray. Toast very lightly under the broiler.", "Flip the bread slices over and top each with 1/4 of the salmon mixture and cheese.", "Return the tray to the broiler until the cheese melts and bubbles."]

* Per serving · 4 servings · Values may vary.