1. Combine oil, onion, garlic, bay leaves, brown sugar, 1 1/2 teaspoons salt, the cumin, and cayenne (if using) in a large saucepan over medium. Cook, stirring frequently, until onion is very soft and just beginning to brown, 12 to 15 minutes. Add turmeric and cook, stirring constantly, 1 minute.
2. Add water and carrots and bring to a boil over high, then reduce to medium and simmer until carrots are very tender, 20 to 25 minutes.
3. Discard bay leaves, then stir in coconut milk and remove from heat. Working in batches, carefully transfer soup to a blender and puree until completely smooth, about 1 minute, transferring to a clean pot or large bowl as you go.
4. Stir in vinegar, then season with salt and pepper to taste. Divide among bowls, garnish with yogurt, cilantro, and cashews, and serve with lime wedges.
Source: Hannaford fresh Magazine, January-February 2021