1Put carrots, garlic cloves and ginger into a medium saucepan and cover with water by 1/4-inch.
2Bring to a boil over high heat, reduce heat and simmer until carrots are soft and water is nearly gone.
3Turn the carrots, garlic, ginger and 2 tablespoons of the cooking water into a blender or food processor fitted with a steel blade. Add the cashews and process until smooth. Season with salt and pepper to taste.