Add olive oil to a large pot over medium heat. Add onions and saute until translucent, about 3-5 minutes. Stir in garlic and ginger and saute for 3 minutes.
Add carrots, white beans, vegetable broth, salt and pepper. Bring soup to a boil, cover with a lid, reduce to a simmer, and cook for 20-25 minutes, or until carrots are fork tender.
Using an immersion blender, or carefully transferring the soup to a high speed blender, blend the soup until thick and pureed. Divide soup between bowls and garnish with toasted cashews and cilantro. Enjoy!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.