Start by bringing 1 cup of water to a rolling boil in a small pot. Add the cashews, cover, and let them sit for 10 minutes to soften. Drain and set aside.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.

Add the chopped carrots, diced potatoes, and celery to the pot. Sauté for an additional 5 minutes, stirring frequently.

Pour enough water to cover the vegetables and add the vegetable bouillon cubes. Bring the soup to a boil over high heat, then lower the heat and simmer for about 20 minutes.

After simmering, add the soaked cashews and ½ cup of water. Use an immersion blender to puree the soup until smooth and creamy.

Season the soup with salt, pepper, and thyme if desired. Stir well and adjust the seasoning as needed.