Put carrots in large stockpot with water; bring to a boil. Lower heat to medium-low and simmer carrots, covered, for about 15 minutes.
Heat sesame oil in medium-sized frying pan. Add garlic, ginger, onion, cashews, spices, salt and pepper. Sauté for 5 minutes.
Transfer mixture to pot of carrots. Add coconut milk, honey, and lime juice. Stir, then simmer covered for 5 minutes.
Blend mixture in food processor in batches, and then transfer back to pot. Use a hand blender to achieve a chunkier consistency.
Stir in cilantro before serving.