Step 1Heat the oil in a 4-quart saucepan. Add the carrots and onions and sweat until the onions are translucent and the vegetables start to soften, about 8 minutes.
Step 2Add the water, cover and bring to a boil. Reduce the heat and simmer until the carrots are tender and the liquid has been absorbed, about 12 minutes. Cool.
Step 3Place the vegetables in a food processor with the cashews, miso, soy milk, salt, spice mix and maple syrup. Puree until well-blended and completely smooth, about 3 minutes. Cover and refrigerate until ready to serve. Serve with toasted pita wedges.