Cream of Carrot Soup with Almond Croutons
Recipe type: Appetizer
Serves: 4
Gluten-Free, Dairy-Free and Vegan
  • 2½ pounds carrots, peeled and chopped
  • 2 slices gluten-free bread
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons sliced almonds
  • ½ cup unsweetened almond milk
  • ½ teaspoon finely chopped fresh tarragon
  • ½ teaspoon finely chopped fresh sage
  • ½ teaspoon sea salt, separated
  • ½ teaspoon freshly ground black pepper, separated
  1. Preheat oven to 350˚ F.
  2. In a large pot, cover carrots with cold water and season with sea salt and pepper. Cover and bring to a boil, then bring to low-heat and simmer for 25 minutes or until the carrots are tender. Remove from heat and allow to cool. Reserve 1 cup of the cooking water.
  3. Meanwhile, slice bread into ¼ inch cubes to make croutons. Add cubed bread to a large mixing bowl with olive oil and sliced almonds. Gently toss to combine. Place croutons onto a baking sheet and bake in the oven for 15-20 minutes or until golden brown and crunchy.
  4. Transfer the carrots and 1 cup of cooking water to a blender; pulse until smooth. Add almond milk, tarragon, sage and sea salt and pepper; puree soup until well combined. Transfer soup to four serving bowls.
  5. Serve warm topped with almond croutons.
Servings: 4 Serving Size: ¾ cup Calories: 239.6 cal • Fat: 7.2 g • Protein: 5.6 g • Carb: 40.2 g • Fiber: 9.0 g • Sugar: 15.6 g • Sodium: 527.9 mg
Recipe by Eat Clean | Love Life Again at