In a large pan, pour olive oil and add the chopped onions. Cook until soft then add the ginger garlic paste, let cook for 2 minutes.
Add the chopped potatoes, carrots and celery. Toss and cook for 3 minutes. Pour the water and cover with a lid. Let the components simmer for 8- 10 minutes. Put off the heat and allow to cool for a few minutes.
Transfer the mixture to a blender and puree until soft. Place the pureed mixture in a pot, add cashew milk and cook on low heat for 3-5 minutes occasionally stirring to mix correctly.
Serve warm and enjoy.
Use any other liquid instead of coconut milk if you like. If you are using an immersion blender, turn off the heat and puree the mixture and add coconut milk.