Raw Vegan Carrot Thyme Soup
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
Carrot Thyme Soup
  • 5 medium sized carrots (about 10.5 oz)
  • 2 cup water
  • 2 teaspoons olive oil
  • 2½ teaspoons maple syrup
  • ½ teaspoon onion
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ⅛ teaspoon black pepper
Cashew Cream (optional)
  • ½ cup cashews
  • 1 Tablespoon lemon juice
  • ¼ - ½ cup water
  • A pinch of salt
  • Some fresh or dried thyme for topping (optional)
  1. Roughly chop the carrots, so it's easier on the blender.
  2. 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:
  1. 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.
  2. Stop the blender when it reaches 110°.
  3. Transfer to a bowl, and top with cashew cream and thyme if you like.
  4. Serve immediately before it cools off.
How to heat up the soup on a stove top:
  1. 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.
  2. Once the temperature reaches 100°, take it off heat.
  3. Transfer the soup into a bowl right away, and top with cashew cream and thyme if you like.
  4. Serve immediately. The soup will continue to raise its temperature to about 110°.
Cashew Cream (optional)
  1. Soak the cashews for 2-4 hours. Rinse and drain.
  2. Add all the ingredients except for water into the blender and blend. Slowly add water until you achieve a smooth cream and no more.
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/