Step 1

Heat a large heavy bottomed pot over medium heat. Add the olive oil, onion, carrot, celery, and a pinch of salt. Cook until the onion has softened and turned translucent, 8-10 minutes.

Step 2

Add the garlic and vegan butter, and cook until the garlic no longer smells raw, about 60 seconds. Sprinkle over the flour and stir to coat the vegetables, letting toast for about a minute.

Step 3

Slowly pour in the vegetable broth while stirring, then add the wild rice, white beans, sprigs of thyme (or dried thyme), tarragon (if using dried), turmeric, salt, and a few grinds of black pepper. Turn the heat up to bring to a boil, then lower the heat and cover the pot, simmering for 45 minutes or until rice is tender.

Step 4

While the soup is cooking, soak your cashews in boiling hot water to soften for at least 30 minutes (only necessary if not using a high-powered blender). Drain the water and add the soaked cashews and broth to a blender and blend until smooth, pausing to scrape down the sides as needed.

Step 5

Add the cashew cream to the soup when the rice is tender, along with the fresh tarragon. Return to a simmer for another 10 minutes, or until the soup has thickened. Taste and add salt, pepper, and more fresh thyme and/or tarragon as desired.