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Raw Vegan Carrot Thyme Soup

June 1, 2015 By admin Leave a Comment

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raw vegan carrot thyme soup blender 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.

raw vegan carrot thyme 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!

raw vegan carrot thyme soup 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°.

raw vegan carrot thyme soup I topped it with some cashew cream and thyme for pictures, but it’s totally optional. It’s good on its own without it.

raw vegan carrot thyme soup There you have it! Too easy right? Happy soup eating!

Raw Vegan Carrot Thyme Soup
 
Print
Cook time
10 mins
Total time
10 mins
 
Author: Mariko Sakata
Cuisine: raw food, raw vegan, gluten-free
Serves: 2
Ingredients
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)
Instructions
  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.
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.
3.4.3177

Filed Under: Recipes, Soups

Previous Post: « Homemade Raw Vegan Sunflower Seed Butter
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Mariko Sakata

Hi, I'm Mariko! I am a raw food chef, instructor, and a cookbook author. Plant-based cooking is my passion. My creations are plant-based, mostly raw, and gluten free.
Hope you enjoy my recipes! Check out my About page to find out more about me.

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marikosakata

Whipping up some raw vegan chocolate granola for t Whipping up some raw vegan chocolate granola for the weekend🍫 Happy Friday!

週末のスナック用にローチョコレートグラノーラをデイハイドレーターへ🍫
クラブハウスではプラントベースについて色々お話ししていけたらと思います😊Instagramと同じ@marikosakataなので、宜しければフォロー宜しくお願いします🙋🏻‍♀️
Greening my broccoli sprouts🌱 Hello chlorophyll Greening my broccoli sprouts🌱 Hello chlorophyll💚

ブロッコリースプラウトに日光を当てて緑化💚 ブロッコリースプラウトは強力な抗がん作用、抗酸化効果、解毒作用のあるスルフォラファンを含みます🌱

ちなみに話は変わりますが、クラブハウスのアカウント(インスタ同様@marikosakata)を作りました🙋🏻‍♀️これからルームで色々とお話しできたらと思うので、ご興味のある方はフォロー宜しくお願い申し上げます🙇🏻‍♀️
Weekly sprouts prep for my salads and smoothies🌱 I took a break from them when I got too overwhelmed with work, but I’m back on the sprouting wagon🙋🏻‍♀️

サラダとスムージ用のレッドクローバーとブロッコリースプラウトの下ごしらえ🌱自宅で簡単にスプラウトできますよ🙆🏻‍♀️
My favorite Japanese vegan restaurant Shojin @shoj My favorite Japanese vegan restaurant Shojin @shojinlove is having an anniversary special! For today and tomorrow, their dynamite rolls (my favorite vegan sushi💕) are $10, so we took advantage and got the delivery🙌🏼✨ If you are a dynamite roll lover like me, don’t miss it☝🏻
Thank you so much @tomoko_inner_beauty for making Thank you so much @tomoko_inner_beauty for making me raw vegan cheese sauce recipe a  staple in your household🙏🏼 Extremely grateful and honored to have it so well liked by you✨

拙著の出版記念のイベントにもお越しくださったトモコさん @tomoko_inner_beauty 
拙著に含まれるチーズソースレシピをブログの頃からリピートしてくださっていて、大変嬉しく、光栄に思います。トモコさん、本当にいつもどうもありがとうございます🙇🏻‍♀️✨

Repost @tomoko_inner_beauty
・・・
Raw vegan cheese sauce 🧀

@marikosakata さんのご著書
「乳製品を使わない ヴィーガンチーズ」からローのチーズソース🧀🫕

このチーズソース🧀大好物でまりこさんがブログにレシピを載せていらした頃から何度作ったか分からないくらい
ずーっとリピートしています🥰🧀🧀🧀

パプリカを使っていて、チーズだけどヘルシー🧀✨✨✨

ブレンダーでガーッと混ぜるだけで
とっても簡単に出来てとってもクリーミー✨✨✨

この日はネットでポチったトルティーヤチップスが届いたのでディップしたくてパプリカ買いに走りました😂

思い起こせばまりこさんがブログにこのチーズソースを載せてくださった時もパプリカ買いに走ったなー🤣

「ローフード」の概念に収まりきれない魅力がまりこさんのレシピにはあって毎週アップしてくださるレシピが楽しみで楽しみで夢中で作っていました🥰✨✨✨

まりこさんが出版イベントをされた時もこのチーズソースが出て美味しくって、その時食べたのに🧀🥺
次の日作りましたもん😍🧀🧀🧀

いろいろ書きましたが要するに、とにかく美味しい♥️

写真は
ロメインレタス
トマト
サラダ玉ねぎ
ピーマン
きゅうり
紫キャベツ
のサラダに
チーズソースとトルティーヤチップスを乗せたもの🥗🌮

生のお野菜を盛り合わせたものです🥦

ブロッコリーは茹でて食べるイメージですが生でもとっても美味しくて😍
このチーズソースをつけて食べると止まりません🧀🥦🧀🥦✨

生で食べる時はブロッコリーの蕾が細かい方が美味しいです🥰
わたしは葉っぱの部分も好きで
茹でたりして食べてます🥦✨
ケールっぽくて大好きです🥦🥦🥦✨♥️



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YouTubeチャンネル作りました❣️
ゆったり癒しのスイーツ動画、ぜひご覧ください✨

20種類のギルトフリースイーツが動画で学べるudemy講座発売中✨

ローチョコレート🍫ローアイスクリーム🍨のプライベートレッスンをしています🍨

お申し込み、お問い合わせはメッセージをどうぞ🥰✨✨

 @tomoko_inner_beauty 

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Chickpea tempeh in the making✨
ひよこ豆テンペ作り✨
Chickpeas are still one of my favorite beans to ma Chickpeas are still one of my favorite beans to make tempeh with. I can’t wait for these to be done in a couple of days✨

色々な豆でテンペ作りを試した中でもひよこ豆テンペはお気に入りの一つ。今から出来上がりが楽しみ✨
発酵チェダーチーズを使ったヴィーガンチーズボード🌱🧀
拙著のレシピですが、オンデマンドクラスでも発酵ヴィーガンチーズの基礎のお話と共に作り方をお見せしています。ご興味のある方はプロフィールのリンクからご覧くださいませ。
Trying out pinto beans for tempeh✨ピントビーンズのテンペに挑戦✨
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