Roughly chop the carrots, so it's easier on the blender.
Add all soup ingredients into the blender and blend until smooth.
How to heat the soup If you own a high speed blender like Vitamix or Blendtec:
Continue running the blender even after the soup is nicely blended for about another couple minutes. Pause the blender in between to check the temperature with a cooking thermometer.
Stop the blender when it reaches 110°.
Transfer to a bowl, and top with cashew cream and thyme if you like.
Serve immediately before it cools off.
How to heat up the soup on a stove top:
Pour the soup into a saucepan or a pot and heat it up on the lowest flame. Stir constantly to prevent hot spots, and check the temperature frequently.
Once the temperature reaches 100°, take it off heat.
Transfer the soup into a bowl right away, and top with cashew cream and thyme if you like.
Serve immediately. The soup will continue to raise its temperature to about 110°.
Cashew Cream (optional)
Soak the cashews for 2-4 hours. Rinse and drain.
Add all the ingredients except for water into the blender and blend. Slowly add water until you achieve a smooth cream and no more.
Notes
If you choose to make the cashew cream for topping, make it before you make the soup.
Keeps for 3 days in the refregirator, stored in an air-tight container.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-carrot-thyme-soup/