Soak the cashews in water for a couple of hours (or overnight). Drain and rinse the cashews
In the bowl of a food processor, add cashew cream ingredients. Blend until smooth (~ 3 minutes)
In a 6 - 8 quart pot, heat the coconut oil over medium heat.
Add the onions, along with a strong pinch of sea alt and sauté until golden.
Add the carrots and spices. Stir to combine.
De-glaze the pan with 1 cup of white wine, and then add the remaining 7 cups (Magic Mineral Broth or cold water) and one more strong pinch of sea salt.
Cook over medium heat until the carrots are tender (~ 20-25 minutes)
In a blender or food processor, purée the soup in batches, adding the cooking liquid first and then the carrots.
Blend until very smooth, adding additional liquid to achieve your desired thickness. Return to the pot, add the maple syrup and reheat slowly.
To serve, ladle the soup into bowls and swirl the cashew cream throughout. Top with pumpkin seeds and curly parsley