1teaspoonsaltor to taste, depending on sodium content of your vegetable bouillon or broth
Heat coconut oil in a large thick-bottomed pot (or Dutch oven) on range at medium-high heat.
Once coconut oil is melted, saute onion, celery, mushrooms, and garlic for about 5 minutes, or until all vegetables are softened.
Add uncooked rice, vegetable bouillon and 6 cups of water (or 6 cups of vegetable stock/broth). Cover and simmer x 20 minutes.
Add chopped sweet potato to pot, stir, then cover again and simmer for 30 more minutes.
Add roughly chopped baby kale to pot.
Place raw cashews (or soaked raw cashews) into high speed blender with 2.5 cups water and blend until smooth.
Pour cashew cream into soup and stir. The soup will seem thin and runny at this point. Keep stirring and allow soup to simmer a few more minutes until soup thickens. Salt to taste, and serve hot.
If soup is left standing for more than a few minutes before eating, it will thicken up significantly. If this happens, simply add an extra cup of hot water and a pinch of salt to your soup, stir, and enjoy.