Preheat oven to 425°F.
Line carrots and sweet potato in a single layer on a baking sheet. Brush with olive oil and sprinkle on sea salt.
Roast for 30 minutes.
Set aside one carrot and one slice of roasted sweet potato to use as a soup topper. Combine the rest of the roasted carrots (cut in half), sweet potatoes, cashew milk, garlic, ginger, and lime juice in a high speed blender. Make sure your lid is on tight!
Pour the blended mixture into a medium stockpot and then stir in the coconut milk. Let the soup warm up over medium heat for approximately 5 minutes.
Serve hot with fresh basil leaves, the roasted veggies you set aside in earlier, and crushed cashews.