Soak ½ cup of raw cashews in water for at least 4 hours or overnight. Drain, rinse, and blend with 1 cup of fresh water until smooth.

In a large pot over medium heat, pour in ½ cup of low-sodium veggie broth. Add chopped yellow onion and sauté for 5 minutes until soft.

Stir in 2 sliced carrots and 2 minced garlic cloves. Cook for another 3-5 minutes until the carrots are semi-tender.

Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground ginger, and ½ teaspoon turmeric. Stir for 30 seconds.

Add 1 cup of rinsed green lentils, 4 cups of veggie broth, and 2 tablespoons of maple syrup. Boil the mixture.

Reduce heat, partially cover, and simmer for about 20 minutes until lentils are tender.

Stir in the cashew cream, 2 cups of fresh spinach, and the juice of 1 lemon. Cook for another 5 minutes.

Taste and adjust seasoning, adding more salt or pepper as required.