Blend cashews, flour, and ¾ cup water until completely smooth and creamy, then set aside. Combine onion, potatoes, and carrots in pot and saute in olive oil for 5 minutes. Add 4 cups water and seasonings. Bring to a boil then reduce to a simmer until potatoes are nearly tender. Add peas and cashew cream. Stir and heat through until soup thickens just slightly. Serves 4-6.
