In a large pot over medium heat, add the canola oil and diced onions. Cook until onions are translucent.
Add minced garlic to the pot and continue cooking for 5 more minutes.
Pour in the white wine and reduce.
Add the vegetable stock and carrots. Cook until the carrots are soft.
Stir in the cashew cream and let it cook for another 5 minutes.
Season with salt, pepper, and cumin. Add the bay leaf and let it simmer for a few minutes.
Remove the bay leaf and puree the soup until smooth using a hand blender. Adjust the seasoning and add lemon juice.
To make the relish, combine the cucumber, red onion, vinegar, sugar, salt, and pepper in a bowl. Let it sit overnight. Just before serving, stir in the chopped cilantro.
Serve the soup in bowls, topped with the cucumber-onion relish and chopped toasted pistachios.
Soak 1/4 cup of cashews in water overnight.
Drain the cashews and puree with 1/2 cup of fresh water until very smooth.
Spread 1/4 cup of pistachios evenly on a baking sheet.
Toast in a preheated oven at 350°F (175°C) for 10 minutes, or until golden brown.
Allow to cool and chop coarsely.