In a medium saucepan, heat olive oil and add onions. Saute' until just soft.
Add Celery and garlic and saute' a few more minutes.
Add carrots, salt, pepper, thyme and sage.
Barely cover vegetables with water. Bring to a boil, then reduce heat to medium low. cook until vegetables are tender, about 15 minutes.
Toast pecans in a 350 degree oven for about 10 minutes, until fragrant.
With an immersion blender or in blender container blend vegetables until smooth.
Add cashew milk to attain desired consistency and blend again. Garnish with pecans. Serve hot.
Notes
Leftovers can be refrigerated for 3-4 days.Reheat in microwave, until hot.For longer storage, freeze up to 6 months.Thaw in refrigerator. Reheat per above instructions.