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Scatter onion and garlic over the bottom of a slow-cooker. Top with carrots. Add broth and 2 cups water.
Cover and cook on High for 6 hours or on Low for 8 hours.
Uncover and stir in brown sugar, ginger, cream, salt and instant potato granules, if using. With a blender, an immersion blender or food processor, carefully puree until desired consistency is reached.
Transfer soup to bowls and garnish with cashews and fresh cilantro, if desired.