1: Add olive oil to a large pot and heat to medium. Add shallot and garlic and cook for 5 minutes.
2: Add potatoes and toss to coat.
3: Add vegetable broth and rosemary to the pot and bring to a boil. Reduce heat to a simmer and cook for 15-20 minutes, or until potatoes are tender.
4: Meanwhile, blend 1 cup of cashews with one cup of water and set aside.
5: Remove rosemary sprigs. Using an immersion blender, blend 3/4 of the soup, leaving some potato chunks. Blitz half of the soup lightly in a blender and add back to pot.
6: Reduce heat to low and add cashew cream. Stir and heat through for 2-3 minutes. Add salt and pepper to taste and enjoy!
