Coconut Black Bean Soup

1 large white onion

2 limes, 1 halved and 1 cut into wedges

1 ¾ tsp kosher salt, or to taste

4 garlic cloves, minced

1 jalapeño, seeded if desired and minced

1 bunch cilantro, stems and leaves separated

1 Tbs tomato paste

1 tsp cumin seeds

½ tsp freshly ground black pepper

4 ½ cups cooked Meadowlark Community Mill Black Beans (from 1 ½ cups dry beans)

1 (13 ½-ounce) can full-fat coconut milk

1 cup vegetable or chicken stock, plus more if needed