Gluten-Free, Dairy-Free and Vegan
carrot soup, soup, carrot, creamy
Calories: 228 kcal
peeled and chopped
extra-virgin olive oil
unsweetened almond milk
finely chopped fresh tarragon
finely chopped fresh sage
freshly ground black pepper
Preheat oven to 350˚ F.
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.
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.
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.
Serve warm topped with almond croutons.
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
Cream of Carrot Soup with Almond Croutons
Amount Per Serving
Calories from Fat 72
% Daily Value*
Vitamin A 47400IU948%
Vitamin C 16.7mg20%
* Percent Daily Values are based on a 2000 calorie diet.