Heat olive oil in a small Dutch oven or pot over medium heat. Add the onion and carrot; cook until softened, 6-8 minutes. Stir in the garlic and garam masala and turmeric and cook until fragrant, about 1 minute more.
Pour in the lentils and broth. Bring to a boil, then reduce heat to simmer. Cook until the lentils are soft, about 12 minutes; remove from heat and let cool slightly. Transfer the soup to a blender and puree until smooth (or use an immersion blender and puree the soup in the pot). Return the soup to the pot and bring to a simmer over medium-high heat, until warmed through. Stir in the Cashewmilk and season to taste with salt and pepper. Serve with Curry Toasted Cashews, fresh cilantro and lemon or lime wedges.
Curry Toasted Cashews
While the soup is cooking, start the cashews. Heat olive oil in a small skillet over medium-low heat. Add the curry powder and cook for about 30 seconds, until fragrant. Stir in the cashew pieces and toss to coat. Cook, stirring often, for 5-7 minutes, or until the cashews are just beginning to brown.
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