Heat oil in a large saucepan over medium heat.
Sauté the onion, carrots and celery until the onions are soft and translucent. Add the garlic and sauté for about a minute.
Add the potatoes, chicken broth, sage, and thyme to your pot.
Add chicken breasts and cook for 6 minutes or until chicken is cooked through and potatoes are tender.
Add coconut milk and cashews to a blender. Blend on high until very smooth.
Pour cashew-coconut cream to the pot and stir well. Add salt and fresh cracked black pepper.
Serve in small crocks or your favorite soup bowl - enjoy!