Step 1

You can watch the short video for visual instructions.Heat the oil over medium heat in a large pot. Stir in the onion and sauté for about 3 minutes.

Step 2

Add the carrots, potatoes, and garlic. Stir to combine. Add all spices, the bay leaf and pour in the vegetable broth.

Step 3

Cover the pot and simmer for 20 minutes or until the veggies are softened.

Step 4

Meanwhile, cook broccoli in a different pot. I steamed the florets for a couple of minutes until fork-tender.

Step 5

Blend the soup with an immersion blender. If you don't have an immersion blender you can also blend it in a blender until completely smooth.

Step 6

Add nutritional yeast and the cashew butter. Stir or whisk until smooth.

Step 7

Finally, add the cooked broccoli and stir to combine. Taste and adjust seasoning, adding more salt/pepper/spices to taste.

Step 8

You can also add a little lemon juice and garnish the soup with fresh herbs (I used chives). Enjoy! Store leftovers covered in the refrigerator for up to 3 days. Check the recipe notes below.