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Peel or scrub and chop the carrots into rough chunks and boil them in a very small amount of water, so that all the water is absorbed by the time they are soft.
Set carrots aside to cool a little and then tip into a food processor with the cashew butter, turmeric, garlicky olive oil (or garlic slices and oil), ground cumin, the zest of quarter of a lemon and juice of half of a lemon.
Whizz until the mixture starts to become smoother and then season with a few pinches of sea salt. Taste and decide if you need more lemon juice or salt and purée until the mixture is velvety smooth.
If the mixture seems stiff, add a little water to loosen it up and whizz again. The puree will keep in the fridge for up to four days.