I am a self proclaimed soup lover. Raw soups are amazing for someone like me, since you can still heat it up under 118° and have it raw. So here’s a raw vegan carrot thyme soup to add to your soup recipes like my raw vegan tomato basil soup and raw vegan butternut squash soup. Uber easy to make, just blend and it’s done! No fuss at all and done in minutes!
All you have to do is roughly chop the carrots so it’s easier on the blender, then throw all the ingredients into the carafe. Blend it up until it becomes a nice and smooth soup.
Your soup is almost done, but lets heat it up a little!
If you own a high speed blender like Vitamix or Blendtec, you can continue running it even after the soup is nicely mixed for another couple minutes. Stop the blender in between to check the temperature with a cooking thermometer. When it reaches 110°, transfer to a bowl and serve immediately before it cools off!
If you don’t own a high speed blender, you can just use your stove. 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 it reaches 100°, take it off heat and transfer it into a bowl. Serve immediately! The soup will continue to raise its temperature to about 110°.
I topped it with some cashew cream and thyme for pictures, but it’s totally optional. It’s good on its own without it.
There you have it! Too easy right? Happy soup eating!
- 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
- ½ cup cashews
- 1 Tablespoon lemon juice
- ¼ - ½ cup water
- A pinch of salt
- Some fresh or dried thyme for topping (optional)
- Roughly chop the carrots, so it's easier on the blender.
- Add all soup ingredients into the blender and blend until smooth.
- 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.
- 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°.
- 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.
Keeps for 3 days in the refregirator, stored in an air-tight container.