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+ servings
5 from 1 vote
Cream of Carrot Soup with Almond Croutons
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Gluten-Free, Dairy-Free and Vegan
Course: Soup
Cuisine: Soup
Keyword: carrot soup, soup, carrot, creamy
Servings: 4
Calories: 228 kcal
Ingredients
  • 2 1/2 pounds carrots peeled and chopped
  • 2 slices gluten-free bread
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons sliced almonds
  • 1/2 cup unsweetened almond milk
  • 1/2 teaspoon finely chopped fresh tarragon
  • 1/2 teaspoon finely chopped fresh sage
  • 1/2 teaspoon sea salt separated
  • 1/2 teaspoon freshly ground black pepper separated
Instructions
  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 1/4 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.
Recipe Notes

Servings: 4 Serving Size: 3/4 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

Nutrition Facts
Cream of Carrot Soup with Almond Croutons
Amount Per Serving
Calories 228 Calories from Fat 72
% Daily Value*
Fat 8g12%
Cholesterol 3mg1%
Sodium 585mg25%
Potassium 942mg27%
Carbohydrates 36g12%
Fiber 9g38%
Sugar 14g16%
Protein 4g8%
Vitamin A 47400IU948%
Vitamin C 16.7mg20%
Calcium 166mg17%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.