Peel and chop potatoes, then place into a pot of cold, salted water and bring to a boil. Reduce heat and cook until fork tender. Remove from heat and drain. Transfer potatoes to a blender. Add chicken broth and blend until smooth.
Transfer to a large pot and add garlic, ginger, cumin, coriander, curry powder and coconut milk. Bring to a boil. Reduce heat and simmer for 1 hour.
Add cashews to a pan and lightly toast over medium heat. Remove from pan and chop.
When soup is cooked, ladle into bowls and garnish with the toasted cashews, fresh cilantro and lime wedges. Serve and enjoy!
