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