Chop carrots into medium sized chunks and drizzle with a small amount of olive oil and a pinch of salt
Cover with aluminum foil (optional) and bake for 30 minutes. Then broil uncovered for 5 minutes or until all of the liquid is gone and the carrots begin to brown.
While carrots are baking, chop leeks and celery and sautee them in a soup pot. When they begin to stick to the bottom of the pan, add the white wine and simmer until vegetables are translucent.
Create sauce base by bending the soaked cashews, sun dried tomatoes, lemon juice, smoked paprika, garlic powder, and 1 cup of the broth together until smooth.
Once carrots are roasted add them and the white beans to the pot along with the leeks and celery.
Add remaining broth and cashew sauce and simmer for 20 minutes until flavor melds.
Add salt and additional smoked paprika to taste
Notes
To soften cashews either soak them in water in the refrigerator over night or soak them in boiling water for about 5 minutes
I use the Better Than Bouillon No Chicken Base to make the broth and would recommend it, but any vegetable broth will do.