• 3/4 cup raw cashews, soaked 
• 6 cups vegetable broth
• 2 teaspoons extra-virgin olive oil
• 4 cloves garlic, minced
• 1 sweet or yellow onion, diced
• 3 medium carrots, chopped
• 1 red bell pepper, chopped
• 11/2 cups peeled and chopped sweet potato, regular potato, or butternut squash
• 2 stalks celery, chopped
• 1 28-ounce can diced tomatoes, with their juices
• 1 tablespoon Oh She Glows 10 Spice Blend or Creole Spice
  
• Fine-grain Fleur de Sel and freshly ground Black Vietnamese Peppercorn, to taste
• 2 Turkish Bay Leaf 
• 1 to 2 cups baby spinach or de-stemmed torn kale leaves (optional)
• 1 15-ounce can chickpeas or other beans, drained and rinsed (optional)

In a blender, combine the soaked and drained cashews with 1 cup of the vegetable broth and blend on the highest speed until smooth. Set aside.

In a large saucepan, heat the oil over medium heat. Add the garlic and onion and sauté for 3 to 5 minutes, or until the onion is translucent.

Add the carrots, bell pepper, potato, celery, diced tomatoes with their juices, remaining 5 cups broth, the cashew cream, and the 10-Spice Blend. Stir well to combine.

Bring the mixture to a boil and then reduce the heat to medium-low. Season with salt and black pepper and add the bay leaves.

Simmer the soup, uncovered, for at least 20 minutes, until the vegetables are tender. Season with salt and black pepper.

During the last 5 minutes of cooking, stir in the spinach and beans, if desired. Remove and discard the bay leaves before serving.