Start by boiling water in a small pot. Add raw cashews to the boiling water, cover, and let them soak for 10 minutes.

In a high-speed blender, combine the soaked cashews with fresh water and blend until smooth and creamy, about 1-2 minutes.

In a large stovetop pot, heat a splash of olive oil over medium heat. Add diced carrots, potatoes, and chopped celery. Sauté for about 10-15 minutes until tender.

Pour in the vegetable broth, bring to a boil over high heat, then reduce heat and let simmer for 15-20 minutes until vegetables are tender.

Use an immersion blender to puree the soup until smooth. Stir in the cashew cream for creaminess.

Season with salt, pepper, and thyme to taste. Serve hot, garnished with fresh herbs or a drizzle of cashew cream.