Prepare the cashew cream by soaking cashews for at least 2 hours, or quick-soak by boiling for 10 minutes. Drain and blend with 1 cup of fresh water until smooth.

In a large pot over medium heat, sauté 1 chopped onion and 3 minced garlic cloves in olive oil until translucent, about 5-7 minutes.

Add 4 chopped carrots, 2 diced potatoes, and optionally 1 chopped celery stalk to the pot. Pour in 4 cups of vegetable broth and bring to a boil. Reduce heat and let it simmer for about 25 minutes.

Remove from heat and stir in the cashew cream. Blend the soup with an immersion blender until desired consistency is reached.

Season the soup with salt and pepper to taste. Adjust to enhance the natural sweetness of the carrots.

Ladle into bowls and garnish with optional fresh herbs like thyme or parsley. Serve hot with crusty bread on the side.