In a large pot over medium heat, add a splash of oil and sauté diced onion and minced garlic for 3-4 minutes until they become translucent and fragrant.

Incorporate the diced carrots and chopped celery into the pot. Cook for an additional 5 minutes, stirring occasionally.

Stir in the diced potatoes, vegetable broth, salt, and pepper. Bring the mixture to a gentle boil, then reduce it to a simmer. Cover and cook for 20-25 minutes.

Using an immersion blender, blend the soup directly in the pot until it reaches a smooth consistency.

Stir in the cashew cream or your chosen substitute to enrich the soup's texture and mix well.

Ladle the soup into bowls and serve warm.