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Ingredients
| 3⁄4 | cup | raw cashews soaked |
| 6 | cups | vegetable broth divided |
| 1 | tablespoon | extra-virgin olive oil |
| 3 | large cloves | garlic minced |
| 1 | yellow onion or sweet, diced (2 cups) | |
| 3 | medium | carrots peeled and chopped (1 heaping cup) |
| 1 | red bell pepper or 1 cup jarred roasted red pepper, chopped | |
| 1 1⁄2 | cups | peeled and chopped sweet potato regular potato, or butternut squash |
| 2 | stalks celery chopped (1 heaping cup) | |
| 1 | (28-ounce/796-mL) can | diced tomatoes with their juices |
| 1-2 | tablespoons | Homemade 10-Spice Blend to taste |
| Fine-grain sea salt and freshly ground black pepper to taste | ||
| 2-3 | cups | baby spinach or destemmed torn kale leaves |
| 1 | (15-ounce) can | chickpeas or other beans, drained and rinsed |
| 2 | tablespoons | smoked paprika |
| 1 | tablespoon | garlic powder |
| 1 | tablespoon | dried oregano |
| 1 | tablespoon | onion powder |
| 1 | tablespoon | dried basil |
| 2 | teaspoons | dried thyme |
| 1 1⁄2 | teaspoons | freshly ground black pepper |
| 1 1⁄2 | teaspoons | fine grain sea salt |
| 1 | teaspoon | white pepper (optional) |
| 1 | teaspoon | cayenne pepper |
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