1. Begin by peeling and dicing the sweet potatoes.
2. Dice up the onion and carrots.
3. Place the diced vegetables in a stockpot with enough water to cover them well. Cook on medium-high heat until they are tender which should be around 15-minutes depending on the size of the chunks of potatoes.
4. Once they are cooked, drain the water from them but reserve enough vegetable broth that the recipe calls for.
5. Next, add all the ingredients–cooked sweet potatoes, onions, carrots, and cashews, along with the spices and seasonings in a food processor or blender.
6. Allow it to process in the blender until creamy smooth. It will continue to thicken as it cools and especially after refrigeration.