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!