Place 2 Tbsp olive oil in a large pot over medium heat.
Add onion, bell pepper, carrots and dried parsley.
Cook until onion is translucent (3-4 mins).
Add sweet potato, 1 can of black beans, and broth.
Stir and cook until soup reaches a bubble.
Reduce heat, cover and cook until carrots and sweet potatoes are tender. (About 10 minutes)
While soup is cooking, place remaining 1 can of black beans, remaining 2 Tbsp olive oil, lime juice, red wine vinegar, and garlic powder in a food processor.
Pulse until smooth, stopping to scrape down the sides of the food processor as necessary.
Once carrots and sweet potatoes are tender, add tomatoes, spinach, corn, chili powder, cumin, nutmeg, salt, and black bean mixture to the pot.
Stir and cook for an additional 5 minutes or until spinach is wilted and soup is heated through.