Preheat Oven to 425 degrees. Place carrots on a foil-lined baking sheet and coat with 1 tablespoon olive oil, salt and pepper. Bake for 25-30 minutes in preheated oven until carrots are caramelized and softened.
While carrots are roasting, add cashews to the bowl of a food processor and pulse until finely chopped, but not turned into a butter. Remove from bowl and set aside. Next pulse garlic, ginger and chilies in food processor until combined and finely minced. Remove from processor bowl and set aside.
Heat olive oil in a Dutch oven, over medium-high heat. Add the onion and spices and sauté till onion has softened, about three minutes. Add the ginger mixture and continue to cook, stirring frequently for another 2-3 minutes. Next, add cashews and stir to incorporate.
Add roasted carrots and vegetable stock to pot and bring to a boil. Reduce heat, then simmer for thirty minutes.
Turn off heat and carefully use an immersion blender to puree the soup. Now you are ready to garnish and serve.
