Heat the coconut oil in a pan, sauté the garlic and spring onions, add the sweet potatoes, pepper, Tex Mex spice mix and paprika, cook for approx. 2 mins. Add the beans and sweetcorn, pour in the water, bring to the boil, season with salt, cover and simmer for approx. 20 mins.
Stir half of the coriander into the soup. Plate up the soup, garnish with the yoghurt, the reserved spring onion greens, the remainder of the coriander, the coconut strips and the lime wedges.