1) In a blender or processor, blend the cashews and water until smooth. Set aside but don't wash the processor because it will be used again later.
2) In a large heavy bottomed pot, heat the oil. Add the onions and celery then cook until the onions become translucent, about 5 minutes. When the onions are soft and translucent, add garlic and cook until fragrant. Add remaining spices (not parsley) and cook for another minute or two. When finished, transfer to processor and add peeled tomatoes. Process until smooth, about 2 minutes.
3) Transfer blended ingredients back into a cooking pot and set heat to medium-high heat. Bring to a slow boil and simmer for about 20 minutes (this will boil out tomatoes and blend flavors). Add the can of tomato paste and stir until smooth. Slowly add the cashew milk while stirring until soup reaches desired consistency. Serve fresh off the stove or straight from the fridge. Garnish with fresh parsley. A great light summer soup.
Source of recipe: A mixed recipe of raw vegan and regular tomato soups. This soup is great warm or cold, perfect for warm summer months.