Soak the cashews for 3-4 hours or overnight. Drain them and rinse them really well.
Wash or clean the baby spinach.
Add all ingredients to your blender and blend on high until you get a smooth consistency. I assume that you can also puree the soup with an immersion blender, but I haven't tried it yet.
Warm the soup up after your fancy. Taste test and add some salt if needed.
Serve the soup sprinkled with some hulled hemp seeds on top.