Preheat oven to 375 degrees Fahrenheit. Line large baking sheet with parchment paper. Melt coconut oil on stove over medium heat.

Add cashews and whole carrots to baking sheet. Brush lightly with coconut oil on both sides and sprinkle with sea salt. Place in oven and roast for 20-30 minutes until carrots are fork-tender and cashews are golden and toasty. Check cashews frequently, as they may be done before carrots and will need to be removed and set aside.

In the meantime, add ¼ cup vegetable broth to large sauce pan or wok. Toss in garlic and onion and saute until onion is translucent. Add more broth as needed. Stir in cumin, coriander and paprika and coat all ingredients evenly. Remove from heat. Stir in one drop of rosemary with a couple drops of coconut oil.

Add onion mixture to food processor and give it a few whirls until onion mixture is pureed. Place back in sauce pan.

Remove carrots and cashews from oven (if cashews weren't already removed). Separate cashews and set aside. Add carrots and ½ cup vegetable broth to food processor. Puree evenly. If more broth is needed to make puree, go ahead and add.

Add coconut milk to carrot mixture. Process until blended evenly. Add onion mixture and process until thick puree.

Pour mixture back into your pan and heat. Stir frequently to avoid burning. Once heated thoroughly, remove from heat and add cashews. Set aside some from garnish. Ladle into bowls and garnish with fresh rosemary, thyme and cashews. Serve immediately.