- 1/ 4 cup extra-virgin olive oil
- 1 large sweet onion, diced
- Salt and pepper, To Taste
- 2 pounds carrots, chopped
- 6 sprigs thyme, stems removed
- 4 sprigs rosemary, stems removed
- 6 cups water, divided
- 2 cups raw, unsalted cashews
- 1/ 2 cup freshly squeezed lime juice
Heat a large skillet over medium heat, then add olive oil and heat until shimmering. Add the onions and a pinch of salt and sauté until beginning to soften, about 5 minutes. Add the carrots and herb leaves and continue to sauté, stirring occasionally, until softened completely through and slightly browned, about 15 minutes.
While the carrots and onions cook, boil 2 cups of water. Place cashews in the bowl of a food processor or blender, and add boiling water. Allow to sit for 10 minutes before blending thoroughly; this will create a thick cashew paste.
Add the carrots, onions, herbs, and lime juice to the food processor or blender and process until completely smooth. Add up to 4 cups of additional water (does not need to be hot) to reach the desired consistency. If your blender is not large enough, purée the soup until smooth, and then pour into a container large enough to stir in additional water until desired consistency. Season with any additional salt and pepper.
Cover and place in the fridge until cold. Serve with additional olive oil, lime wedges, and herbs. Keep covered in the fridge for up to a week, or freeze for up to 3 months.