To an unoiled pan over medium heat, add the tomatoes and grill on both sides until blackened, about 5 minutes. Transfer to a blender cup with a pinch of salt and pulse to roughly blend then set aside. Place the cashews in a heat safe measuring cup and cover with boiling water and set aside to soak for 30 minutes.

Preheat the oven to 425F if making the plantains. Heat the oil in a large pot over medium low heat. When hot, add the shallots with a pinch of salt and saute until softened, about 2-3 minutes. Add the garlic and saute until fragrant then stir in the paprika and coriander.

Pour in the blended tomatoes, beans, vegetable broth and thyme then give everything a good stir to combine. Add the bay leaf and bring the soup to a boil, then reduce to a simmer. Cover with a lid and cook for 25 minutes.

Drain the cashews and place in the same blender cup with the chipotle peppers, lime zest, a pinch of salt and water then blend on high until completely smooth.

Pour the mixture into the soup, stir to combine and simmer for 5 minutes before removing from heat.

If making plantains, start them when the soup is simmering. Place the plantains on a baking tray and spray generously with oil to coat. Bake for 15 minutes, then flip and roast for another 5-10 minutes until golden then sprinkle with a pinch of salt.

When serving the soup top with a few slices of plantain, avocado slices, and cilantro. Squeeze some lime juice over top then enjoy.