Heat the avocado oil in a large pot on medium/high heat

Add in the diced onions and cook until clear

After cooking the onions, add in the lemon juice, diced celery, salt, pepper, garlic powder, and cumin

Cook until al dente (semi soft) (making sure to stir occasionally)

Once celery is al dente add in the water, cashews, and cilantro

Bring the pot to a simmer and cook for 5 minutes

After simmering for 5 minutes, transfer the soup to a blender and blend on high until smooth

Garnic and enjoy hot or cold

Keeps for up to 5 days in an airtight container in the fridge