Bring carrots, water, 1 cup soymilk, sea salt, and potatoes to a boil in a medium soup pot. Simmer medium low until tender. Heat oil in skillet and sauté onions, garlic, cashews, and ginger until onions are translucent. Combine ingredients and puree, in two batches, in blender or food processor with remaining soymilk. Return puree to soup pot and heat slowly on low. Do not boil. Garnish with parsley.
Per serving - 325 calories, 11 g fat (29% calories from fat), 14 g protein, 47 g carbohydrate, 5 g fiber, 0 mg cholesterol, 421 mg sodium