Soak cashews in water overnight, and drain to use. If you don't have time for this step, you can pour boiling water over the cashews and let soak for 1 hour.
Add olive oil to a soup pot, and heat over medium high heat. Chop fennel bulb roughly, and saute in the olive oil until it is lightly browned (about 5-7 minutes).
Meanwhile, chop apples and carrots. Once fennel is softened, add apples and carrots, and then water and vegetable bouillon. Bring to a boil, and then reduce heat to medium and simmer until the carrots and apples are softened, about 20 minutes.
Add soup mixture and cashews (drained) to a blender, and blend until very smooth. This might have to be done in 2 batches.
Return soup to pot, and add grated ginger and lemon juice. Season with sea salt and black pepper.
Garnish with fennel fronds and hemp seeds, for extra earthy flavor and protein.
If you have time, I recommend soaking the cashews overnight in cold water. Soaking nuts removes the phytic acid, making them easier to digest. Phytic acid binds to nutrients, making it difficult for some people to absorb nutrients.