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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.
Heat the oil in a large pot over medium low heat. When hot, add the shallots, celery, and carrot 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. If subbing tomato paste, stir in until caramelized.
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.
Place cashews 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.
When serving the soup top with a few slices of plantain, avocado slices, and cilantro. Squeeze some lime juice over top then enjoy.