• Peal veggies if you choose. Be sure to scrub them all well. Yes, you don’t really have to scrape or peel if you don’t want to. 
• Chop all veggies approximately the same size.  But don’t worry too much as this gets all cooked through and blended in the end. 
• Place onion, celery, shallot and carrot in pot and sauté about 2-3 minutes until fragrant. Add garlic and sauté another 30 seconds. (Keep a cup of water nearby for sticking issues and splash a bit in carefully when needed).
• Add sage, potatoes, cashews and water in the pot and give a good stir. The water should just cover the veggies. 
• Cover, bring to a boil, reduce and cook until tender, 15-20 minutes. DO NOT drain.
• Add the tahini and the nutritional yeast.
• Adjust salt and seasonings. Blend in batches in a blender/Ninja.
• If not using a Ninja or Vitamix but using an older version blender let the soup cool off a bit before blending as the steam/heat will not keep the lid tight. 

instant Pot Instructions:

• Saute onion, shallot, celery and carrot for 2 minutes add garlic and sage for 1 more minute. (Keep some water nearby to prevent sticking).
• Place the potatoes, cashews and water into pot.
• Seal the lid and cook for 10 minutes manual. Once done release the steam carefully and follow the directions above for blending.
• Realize the veggie combinations are endless. Sometimes I add in a red bell pepper or even mushrooms.
• I like to garnish with parsley or chives, serve and enjoy!