Soak the cashews in boiling water for about 10 minutes, then drain and blend with ½ cup of fresh water until smooth.

In a large pot, heat a tablespoon of oil over medium heat. Add diced onion, carrots, and celery; sauté for 5-7 minutes until tender and fragrant.

Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes until potatoes are fork-tender.

Use an immersion blender to purée the soup until smooth. Alternatively, transfer in batches to a high-powered blender.

Return blended soup to pot, stir in cashew cream, adjust seasoning with salt, pepper, and thyme, and gently heat over low heat.

Ladle the soup into bowls and garnish as desired, such as with fresh herbs or black pepper.