This flavorful soup is hearty and delicious. A nutritious alternative to the traditional version, which likely contains flour, oil, cheese, and way too much salt.

1 lb potatoes, roughly chopped (I prefer Yukon gold)

2 medium carrots, chopped

1 medium shallot, chopped

½ yellow onion, chopped

½ c. raw cashews

1 T. minced garlic

4½ c. vegetable broth/stock

1 t. ground cumin

¾ t. sea salt, plus more to taste

Black pepper

1 15-oz. can no salt added diced tomatoes w/ green chilies (I like fire-roasted)

1 15-oz. can black beans, drained and rinsed

1 15-oz can pinto beans, drained and rinsed

1½ c. frozen corn

1 lime

Hot sauce, to taste

Garnish: avocado cubes, fresh cilantro, tortilla chips, lime wedge

In a large soup pot, combine the potatoes, carrots, shallot, onion, cashews, garlic, and broth. Bring to a boil, cover, and reduce heat to medium. Cook 8-10 mins, until veggies are fork tender.
Carefully pour all contents into a high-speed blender and blend until completely smooth, then return the soup to the pot. Alternatively, use an immersion blender in the soup pot (contents will not be as smooth).
Stir in the cumin, salt and pepper, tomatoes, beans, and corn, and allow to cook over low heat 10-15 mins, stirring occasionally. If soup is too thick, add more vegetable broth to your liking.
Stir in a few dashes of hot sauce and juice of half of the lime. Taste for seasoning.
Ladle into bowls and top with avocado, cilantro, tortilla chips, and more hot sauce. Serve with extra lime wedges.