For the soup base combine the water, vinegar, potatoes, cashews, garlic, sea salt, nutritional yeast, onion powder, garlic powder, and bay leaves into a large pot and bring to a boil. Once this has come to a boil and the potatoes are tender, remove from heat. Let cool for about 20 minutes.
Once cooled, remove the bay leaves and add the mixture to a high-speed blender. Then add in one piece of raw beet. Blend until smooth. Continue this step, adding more beet, until desired color is reached.
At this point, you are ready to serve. Or return it to the stovetop until needed. Making this the perfect make ahead of time soup. Cover and simmer on low heat.
Garnish with 2 to 3 slices of watermelon radish, ripe avocado chunks, a few sprigs of chopped dill, a sprinkling of Maldon salt, and freshly cracked black pepper.