Heat a saucepan to medium-high heat and add the olive oil. Add the potatoes, jalapeno and garlic and sauté for 2-3 minutes.
Next add the salt, turmeric, chili powder and paprika and sauté until fragrant. 30-45 seconds.
Add the green chilies, cashews and 2 cups of vegetable broth. Place a lid on the pot and simmer for 15-20 minutes or until potatoes have softened.
Carefully add the hot mixture to a blender along with the nutritional yeast, lime, remaining ½ cup of vegetable broth and fresh cilantro. Blend until smooth.