In a small bowl, soak the cashews in water for 1 hour.
2. Step
In a large soup pot, heat the olive oil over medium heat. Add the onion and stir until translucent.
3. Step
Add the carrots, potatoes, garlic, and salt, and stir. Add 2 cups (480 ml) of vegetable broth, cover and simmer for 30 minutes.
4. Step
Transfer the soup to a blender and blend until smooth.
5. Step
Set the soup aside and rinse out blender. Add the remaining 4 cups of vegetable broth, the soaked cashews, nutritional yeast, paprika, and pepper, and blend until smooth.
6. Step
Combine the cashew mixture and “cheese” mixture in the soup pan and stir.
