In a saucepan add carrots with broth & coconut milk. Bring to a boil. Reduce to a simmer. Cover & cook until carrots are cooked (about 15-20 minutes)
Heat olive oil in a skillet. Add diced onion & cumin. Cook over medium heat until onions are translucent, about 5 minutes. Add ginger & salt. Cook another 10 minutes stirring often.
Combine carrots, cashews & onion mixture. Blend on a soup setting in batches. Reheat if needed before serving. Top with peeled carrots & chopped cashews.