Soak cashews in hot water while preparing other ingredients.
Peel carrots and cut into coins. Dice onions and celery and mince garlic and ginger.
In a large saucepan heat olive oil.
Add onions and sauté for three minutes. Add carrots, celery, garlic, ginger, turmeric, salt and pepper and sauté another 3 minutes.
Add water and bring to a boil. Reduce heat and simmer for 10 minutes, until carrots are tender.
While vegetables are cooking, drain cashews. Blend cashews and water in high speed blender to make cashew cream.
Once carrots are soft, use an immersion blender to blend the soup. Alternately use a blender and blend into batches, taking care to not splash hot liquid. Stir in cashew cream and heat.
Serve topped with ½ tablespoon pumpkin seeds and ½ tablespoon hemp seeds (optional).