Place cashews into a bowl and cover with hot water. Let soak for a minimum of 4 hours, or overnight in the fridge (If you’re short on time, you can cover them with boiling water for one hour).

Heat a large pot over medium heat, add the avocado oil and the onion to the pot and cook, stirring frequently, for 4-5 minutes, or until translucent.

Add the carrots, mushrooms and garlic to the pot with the onions and stir well to combine. Add the turkey stock to the pot, along with the bay leaves, salt and pepper; stir and cover the pot. Turn the heat up to medium high and bring to a boil; once boiling, turn the heat down to medium low and simmer for 10 minutes.

Once the veggies have softened, add the brown rice to the pot and stir well. Cover the pot and cook for and additional 20 minutes, stirring halfway through.

While the soup simmers, make the cashew cream. Drain the cashews and rinse well. Add to a blender, along with 1 cup of water and a pinch of sea salt. Blend on high until smooth and set aside. You can add additional water to the blender if necessary, until it reaches a cream sauce consistency.

After 20 minutes, use a spoon to try the wild rice and check if it is cooked. Continue simmering for a few additional minutes, if necessary. Once the rice is soft, add the shredded turkey, kale and dill to the pot; stir well to combine. Pour in the cashew cream and stir. Bring the soup up to a boil for 2-3 minutes, until warmed through. Taste and add any additional salt, pepper or dill to taste. Serve and enjoy!

This soup will thicken up as it cools, use additional turkey stock or water when reheating it for the best consistency!