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

In a large pot over medium heat, add ½ cup of veggie broth. Once hot, sauté the diced yellow onion for about 5 minutes.

Add sliced carrots and minced garlic. Cook for an additional 3 to 5 minutes until carrots soften and garlic is fragrant.

Sprinkle in garlic powder, onion powder, ground ginger, turmeric, and a pinch of salt and pepper. Stir for 30 seconds.

Incorporate rinsed green lentils and pour in remaining veggie broth and maple syrup. Bring to a boil.

Partially cover and reduce heat to low. Simmer for about 20 minutes until lentils are tender.

Add prepared cashew cream and fresh spinach. Stir and cook for another 5 minutes.

Taste and adjust seasoning as necessary before serving.