Soak cashews in a bowl of water.
Preheat oven to 375. Cut the tomatoes and red peppers and remove the seeds and add them to a casserole dish with a little olive oil drizzled over them. Roast for about 35-45 minutes until they start to char slightly (but not burn).
Chop the onions and carrots and add them to a pan on medium with about a tablespoon of coconut oil (or less). Cook for 5 minutes, then add the garlic and celery and cook for another 5 minutes.
Add 2 tbsp of coconut oil to a large pot on medium low. Once it's melted, slowly add in the flour and mix until it forms a paste (only 2-3 minutes for oat flour, a little longer if you're using regular flour).
Add the veggie stock to the pot and stir it into the flour mixture until smooth. Add all spices (except parsley), tomato paste, and agave nectar to the pot.
Drain the cashews, add new water (1/2 cup) and blend in a high powered blender until creamy, add it to the pot.
If you have an immersion blender, add all of the veggies from the oven and stove to the pot and blend until creamy. If you don't, add them all to your high powered blender, and once they are pureed, add them to the pot.
Cover the pot and continue to simmer on low for at least 30-45 minutes.
Serve with fresh parsley (optional)