Vegan Carrot Jalapeño Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 teaspoons fresh thyme, coarsely chopped
• 2 celery stalks, diced
• 1 pound (about 8) carrots, peeled and sliced
• 2 jalapeño, seeds and ribs removed and sliced
• 4 cups vegetable stock
• salt and pepper to taste
• 1/2 cup raw cashews soaked in 1 cup water for 1 hour
• 3/4 cup filtered water

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