Heat 1-2 tbsp of olive oil in a soup pot over low to medium heat. Cook onions and carrots for about 5-7 minutes, until soft. Add salt, black pepper and turmeric, and mix well. Heat for about 1 minute longer.Add broccoli florets, and cook about 5 minutes longer.Add broth, bring to a boil, and then reduce to a simmer. Cook for 5-7 minutes, until vegetables are tender.Place cashews in a blender, add enough soup liquid (just liquid, no veggies) to cover cashews. Carefully blend cashews into a smooth paste, adding more liquid if needed.Add cashew mixture back into the soup. Mix well, and warm through. Enjoy!