Dairy-free Carrot Soup Recipe! Warms the soul. Come and get it.

Dairy Free Carrot Soup

The weather is getting chilly and it is time to enjoy some soup curled up under a blanket while watching your favourite show, am I right?

During this time of the year I am always making soups with pumpkins, squash and carrots. This super easy recipe is fast and a crowd pleaser. You will never use cream to thicken your soups again.

Here’s what you need:

  • 1 medium onion chopped up
  • 2 cloves garlic peeled
  • 5 large carrots (peeled, washed and sliced into 1 inch thick slices – don’t fret too much about the size because everything will go into a blender at the end anyway)
  • ginger grated (you can put as much or as little you like, I love ginger so I put about a half inch size piece into the soup)
  • 3 cups veggie stock or water (you can use any stock: chicken, beef, veggie)
  • 1/2 cup oats

I usually make this using an Instant Pot where I simply saute the onion and garlic for 2 minutes then add all the ingredients into the pot and set it on manual for 10 minutes. Once the pressure is released, I pour the soup into my blender, blend until it is smooth and voila, you have a nice thick carrot soup without the heavy cream.

If you are making this without an instant pot, you simply saute the onion and garlic for 2 minutes inside a regular soup pot, add all the remaining ingredients into the pot and let the soup come to a boil. Once it has boiled, reduce the heat to medium/low and cook until the carrots are soft. Then simply pour the soup into a blender and blend until smooth.

Be careful when you blend your soup in the blender, make sure the lid is on TIGHT! You can easily burn yourself with hot soup if the lid opens up and carrot soup erupts like a Hawaiian volcano. I’ve been there and done that and it is not fun, trust me!

So that’s it for this easy, delicious and nutritious soup recipe.

What is your favourite fall dish? Comment below!

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