In a small saucepan, gently boil chai over medium heat until reduced by half.

In a large saucepan, heat coconut butter or oil over medium-high heat. Add onion and sauté until translucent, 5 minutes. Add ginger and garlic; sauté until fragrant, about 1 minute. Add carrots and yams. Add chai reduction and reduce again by half. Add vegetable stock and cook for about 30 minutes, until carrots and yams are soft.

Add coconut milk. Using an immersion blender (or in batches in a stand blender), puree soup until smooth and silky. Return to pot; add lemon juice and season with salt and pepper to taste.

Heat through and serve, garnished with cashews and apples.