Vegan Tortilla Soup

• 240 grams dried black beans
• 1/2 cup raw cashews
• 1 large gold potato, peeled and cubed
• 1-2 carrots, peeled and chopped
•  2 Tbsp oil
• 1 yellow onion, diced
• 1 tsp minced garlic
• 6 c. vegetable broth (6 cups water + 2 Tbsp vegetable bouillon)
• 2 (15oz) can diced tomatoes
• 1 (15 oz) can green enchilada sauce
• 1/3 cup nutritional yeast
• 1 cup masa flour
• 1/2 tsp cumin
• 1 cup frozen corn
• 1 bunch cilantro, chopped

1. In an instant pot, add dried beans and fill the pot with about a quart of water. Using the pot-in-pot method (floating a heat-safe bowl on top of the beans), add cashews, potato, and carrot. Cover with a few cups of water. Seal the instant pot and cook on high pressure for 40 minutes. Veggies and cashews will be over-cooked but they'll be blended. When done, drain and rinse veggies/cashews then set aside. Drain and rinse beans and set aside. Keep separate.

2. Using the instant pot, saute onion and garlic in the oil. When done, add vegetable broth, tomatoes, enchilada sauce, nutritional yeast, masa flour, and cumin. Add cooked veggies and cashews. Use an immersion blender and blend until smooth. 

3. Add corn, chopped cilantro, and cooked beans. Heat through and serve.