Begin by preheating a heavy-bottomed pot over medium heat for about 2 minutes. Add 1-2 tablespoons of olive oil or a splash of water to the pot.

Add a chopped onion or leek to the pot, sprinkle in a pinch of salt, and sauté for about 5 minutes until the onion is wilted and translucent.

Stir in minced garlic, diced carrots, parsnip, and chopped celery root (or celery stalks) along with bay leaves and fresh thyme. Cook for another 5-7 minutes until vegetables are softened.

Mix in diced golden potatoes and soaked raw cashew pieces, pour in enough water to cover vegetables, and bring to a gentle boil.

Once boiling, reduce heat to low, cover the pot, and let the soup simmer for approximately 20 minutes, or until the potatoes are fork-tender.

Remove bay leaves and thyme sprigs. Blend the soup using an immersion blender until smooth.

Taste and adjust seasoning with salt, pepper, and optional white miso paste. Ladle into bowls, garnish, and serve hot.