1 tablespoon onion2 cloves garlic
1/2 teaspoon fresh ginger root
1 teaspoon cumin
1 teaspoon paprika
1 lb carrots, chopped
1-1/2 cups cashew milk
1/4 teaspoon raw agave syrup
1 pitted date, soaked in 1 cup warm water (118ºF or below)
Pour all the ingredients, including salt and pepper to taste, into a high-speed blender, one with a soup function.
Wrap the upper part of a battery-operated electronic meat thermometer probe in plastic wrap so it doesn't get covered in Carrot Ginger Soup. Hang it in the blender by its conduit and secure it with the blender lid so that there is NO WAY the probe can descend into the blades. I even hold on to the conduit while I'm blending because I don't want the probe pulled in further.
Blend until your Carrot Ginger Soup reaches 118ºF.
Taste and, if necessary, add more salt then blend a bit more.
Pour into bowls and enjoy!