In a saucepan, heat olive oil over medium heat. Once hot add onions and saute for 3-5 minutes.
Add the garlic and saute for a minute until fragrant
Add the carrots, beets, and tomatoes and saute for 5 minutes
Add the cashews, maple syrup, and spices and mix until fully distributed.
Slowly pour water into sauce pan. Bring to a boil, then reduce heat, cover, and let simmer for 20 minutes or until carrots and beets are tender. Remove soup from heat
If you own an immersion blender, blend right in the pot.
If not, place pot in the fridge to cool off for 5-10 minutes. Then pour the entire soup mixture into a food processor and blend until smooth. Taste test and add more spice if necessary
Once soup is blended, pour back into pan.
To serve cold, chill in the fridge for 30+ minutes. To serve warm, re-heat the soup until desired temperature. Top with pumpkin seeds and parsley if desired. Serve as an appetizer or as a side dish to your favorite meal!