Soak 1 cup of cashews in water for at least 2 hours, or boil and let sit for 10 minutes. Drain and blend with 1 to 1.5 cups of fresh water until smooth.

In a large pot, heat olive oil over medium heat. Add diced onion and celery, and sauté for 5-7 minutes until soft.

Add chopped carrots and diced potatoes to the pot. Stir in with sautéed vegetables and pour in 4 cups of water and bouillon cubes. Bring to a boil, then simmer for 20 minutes.

Blend the soup directly in the pot with an immersion blender until smooth, or transfer batches to a standard blender. Return to low heat.

Stir in the prepared cashew cream, mix thoroughly, and heat through for 5 minutes on low. Season with salt and pepper to taste.