Place the cashews in a medium size bowl. Boil a small pot of water, and pour over the cashews. Set aside for about an hour.

Heat a large soup pot over medium, add the onion and shallot, and cook for about 5 minutes.

Add the carrots and celery along with the spices, stirring well. Cook for an additional minute or two.

Add the potatoes and broth, and bring to a boil. Then reduce the heat to medium low, and cook for 20 minutes, until potatoes are fork tender.

Rinse and drain the cashews and place in a high powered blender or Vitamix. Add 1 c. water, and blend well.

Using an immersion blender (or slowly and very carefully pouring the soup into a regular blender), blend the soup as smooth as you'd like (I like it blended all the way - it comes out nice and creamy). Then, stir in the cashew sauce. And enjoy the best potato soup ever!