In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 5 minutes until the onion becomes translucent.

Incorporate the diced carrots and cubed potatoes into the pot, stirring for about 3-4 minutes.

Pour in the vegetable broth, bring to a boil, then reduce to a simmer. Cover and cook for 15-20 minutes or until tender.

Soak the cashews in boiling water for 10 minutes. Drain and rinse, then blend with fresh water until smooth.

Remove the pot from heat and blend the soup until smooth, then stir in the cashew cream.

Adjust the consistency with more broth or water if needed, and season with salt and pepper.

Serve in bowls, garnished with fresh herbs and a drizzle of olive oil.