Place all ingredients except cashews and lemon in a soup pot. Bring to a simmer and cover. Simmer 15 minutes or until carrots are tender. Drain cashews and process until creamy with some broth from the soup. Return 2/3 of the cashew cream to the soup and reserve 1/3 to use as a dollop on top. Taste and flavor balance with up to the juice of one lemon.