Pinto Bean Soup with Chilli and Lime - The Pesky Vegan

Ingredients

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 medium carrots, scrubbed and diced
• 4 garlic cloves, finely chopped
• 1-2 fresh chillies, finely sliced ((or substitute 1 tablespoon chilli powder – see notes))
• 2 medium potatoes, scrubbed and diced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried sage
• 1x 14 oz (400 g) tin tomatoes
• 2x 14 oz (400 g) tins pinto beans, drained
• 4 cups (1 litre) vegan stock
• 2 bay leaves
• 3 tablespoons nutritional yeast ((optional))
• Zest and juice of 1 lime ((plus extra lime wedges, to serve))
• Salt and pepper to taste