Grind the cashews in a food processor. Add 3 cups of water and blend until creamy to make cashew milk. Heat a large stock pot. Add sesame oil and saute the onions for 5 minutes. Add carrots, zucchini, parsley, salt, cashew milk, and ½ cup of water to the vegetables. Simmer for at least 5 minutes or until the carrots are tender. Add curry powder to taste.