Before starting, preheat the broiler to high. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut sweet potatoes into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces. Roughly chop cilantro. Drain beans.

Heat a large pot over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 2-3 min. Add chili garlic sauce and Indian Spice Mix. Cook, stirring constantly, until fragrant, 30 sec.

Meanwhile, add soy sauce, peanut butter, broth concentrate and 1 cup hot water (dbl for 4 ppl) to a medium bowl. Whisk until smooth.

Add beans, sweet potatoes, peppers, soup base and 1 cup water (1 1/2 cups for 4 ppl) to the pot with onions. Bring to a boil over high. Once boiling, reduce heat to medium. Season with salt and pepper. Cover and cook, stirring occasionally, until veggies are tender, 10-12 min. Season with salt and pepper, to taste.

Meanwhile, arrange flatbreads on an unlined baking sheet. Brush tops with 1 tbsp oil (dbl for 4 ppl). Season with salt, then sprinkle with sesame seeds. Gently press down on sesame seeds to adhere. Broil in the middle of the oven until sesame seeds are golden-brown, 3-5 min. (TIP: Keep an eye on them so they don't burn!)

Quarter flatbreads. Divide soup between bowls. Sprinkle cilantro over top. Serve flatbreads alongside for dipping.