Instructions

1. Place your cashews in a bowl and soak in 2 cups of very hot water and set aside while you make the soup
2. Heat oil in a large stock pot over medium-high heat and add garlic, celery and onion. Saute for 3-5 minutes, or until onion is translucent
3. Add all of the remaining ingredients to the pot (except cashews and water), stir to combine and bring to a boil. Once at a boil, turn heat down to medium-low so soup is at a rolling simmer. Cover, and simmer 25-30 minutes or until the potatoes are fork tender
4. Pour the cashews and liquid into a blender or use an immersion blender and blend until smooth and is a milk like consistency. Pour the mixture into the soup, stir and simmer uncovered an additional 10 minutes until soup thickens
5. Serve with additional pepper, crackers, crusty bread, or on its own