Gather all your ingredients. Chop onion and garlic, dice potatoes, and measure corn. Soak cashews in warm water for 10 minutes.

In a large pot, heat olive oil over medium heat. Sauté onion for 5 minutes until translucent, then add garlic and cook for 1 more minute.

Stir in diced potatoes and corn. Pour in vegetable broth, ensuring vegetables are submerged. Bring to a gentle boil then reduce to a simmer for 15-20 minutes.

Drain soaked cashews, place in a blender with a cup of cooking liquid, and blend until smooth.

Once potatoes are tender, reduce heat to low. Stir in cashew cream and coconut milk, add spices. Warm through for 5 minutes.

If using, fold in bell peppers and spinach. Cook for an additional 3-5 minutes until vegetables are tender. Serve hot.