In a high-speed blender, blend 1/2 cup water and raw cashews until completely smooth. Set aside.

Heat one teaspoon of oil in a soup pot over medium heat. Sauté chopped onions and minced garlic until translucent and fragrant.

Add the remaining 4 cups of water, bouillon, chopped potatoes, dried thyme, dried rosemary, and one teaspoon of salt to the pot.

Bring the water to a simmer, then lower the heat and cook for about 10 minutes, until the potatoes are easily pierced with a fork.

Use an immersion blender to blend the soup until smooth, or leave chunky to your preference.

Stir the reserved cashew cream into the soup.

Adjust the consistency as needed. Taste and add remaining salt if needed.

Serve hot.