Prep the vegetables by washing and peeling the carrots and potatoes. Chop them along with the celery into small, even pieces.

In a large pot, combine the chopped carrots, potatoes, and celery. Pour in enough water or vegetable stock to cover the vegetables by about an inch. Bring to a boil, then reduce to low and simmer for 30 minutes.

Ladle the cooked vegetable mixture into a blender, adding the homemade cashew cream. Blend until smooth and creamy, about 1-2 minutes.

Adjust the soup's consistency by stirring in additional water or stock if it's too thick, while heating gently over low heat.

Season the soup with salt and black pepper to taste. Garnish with fresh herbs if desired and serve hot.