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Creamless Cream of Carrot Soup Recipe

January 28, 2011 by Jeanette 12 Comments

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Creamy Carrot Soup ~ https://jeanetteshealthyliving.com

I’ve been playing around with creamless creamy soups the past few weeks, including a creamless Creamy Mushroom Soup, Creamy Cauliflower Soup, and Thai Roasted Butternut Squash Soup. To add to this collection of creamless creamy soups, I tried a Cream of Carrot Soup.

Carrots are usually relegated to the background in stocks, soups and stews, serving as one of the three aromatics in the base (carrots, onions and celery form the standard base, also known as “mirepoix“). Seldom have I seen carrots highlighted in a soup of itself.  They deserve it, after all, since carrots are such a nutritious powerhouse. Carrots are the richest vegetable source of pro-vitamin A carotenes. Its antioxidant compounds help protect against cancer, cardiovascular disease, and macular degeneration. I know a 70-year old cancer survivor who has been juicing carrots for the past 35 years and attributes her survival to her daily dose of carrot juice.
 
Carrots are naturally sweet, so a little savory flavor complements this gorgeous vegetable. I added some honey to round out the flavors in this soup. It really made this soup shine. Just a note that this soup is also gluten-free.

 

Creamless Cream of Carrot Soup

The honey definitely rounds out the flavor in this soup. If you like, add a little curry powder.

Creamless Cream of Carrot Soup ~ http://jeanetteshealthyliving,com

 

Creamy Carrot Soup ~ https://jeanetteshealthyliving.com
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Creamless Cream of Carrot Soup Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 134 kcal
Author Jeanette

Ingredients

  • 2 pounds carrots peeled and cut up
  • 6 cups low sodium vegetable or chicken broth
  • 1 medium onion chopped
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • ¼ teaspoon allspice
  • ¼ teaspoon turmeric
  • 2 tablespoons honey or 1 tablespoon agave nectar
  • 2 tablespoons light coconut milk

Instructions

  1. Place carrots, broth, onion, thyme, bay leaf, allspice and turmeric in a large soup pot. Bring to a boil, then reduce heat and cook on low, covered, until carrots are tender, about 25-30 minutes. Remove bay leaf.
  2. Puree soup in blender in batches until smooth. Return pureed soup to pot and stir in honey. Serve in bowls, topped with a spoonful of coconut milk swirled in.
Nutrition Facts
Creamless Cream of Carrot Soup Recipe
Amount Per Serving
Calories 134 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 180mg8%
Potassium 714mg20%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 14g16%
Protein 6g12%
Vitamin A 25259IU505%
Vitamin C 10mg12%
Calcium 67mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

More Carrot Soups:

Carrot Soup, 101 Cookbooks
Carrot Soup: The Original Moosewood Recipe, Slashfood
Baby Carrot Soup, The Stone Soup
Curried Carrot Soup with Pan Toasted Cornbread Croutons, Gluten-Free Goddess
Carrot Ginger Soup, Andrea Meyers
Fiesta Jalapeno Carrot Ginger Soup, Healthy Happy Life
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Filed Under: Cooking For Cancer, dairy-free, gluten-free, Liquid/Soft Food Diet, Pureed Food Diet, soups, Special Diets, vegan, vegetarian Tagged With: carrots, creamless soup, dairy-free soup, liquid diet, pureed soup, recipe, soft food diet

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Comments

  1. Jessica @ How Sweet says

    January 28, 2011 at 12:59 pm

    I can't get over how delicious your soups look without added cream! So impressed.

    Reply
  2. Jeanette says

    January 28, 2011 at 1:06 pm

    Thanks Jessica. Pureeing soups really makes them creamy, and a little coconut milk just makes it that much more velvety.

    Reply
  3. Pretend Chef says

    January 28, 2011 at 2:35 pm

    What a lovely looking soup! This looks incredibly creamy. I love the addition of coconut milk. I would love to give this a try! Yummy!

    Reply
  4. Jeanette says

    January 28, 2011 at 6:08 pm

    Thanks, Just a little bit of coconut milk does the trick!

    Reply
  5. Maria says

    January 28, 2011 at 9:04 pm

    I will be making this one very soon. Beautiful color!

    Reply
  6. Jeanette says

    January 29, 2011 at 12:09 am

    Thanks Maria, I love the natural bright color of carrots!

    Reply
  7. marla says

    January 30, 2011 at 3:08 pm

    Jeanette, coconut pairs so well with carrots. Love this healthy, creamy soup you came up with. Must try 🙂

    Reply
  8. Jeanette says

    January 30, 2011 at 9:17 pm

    Thanks Marla, I find the coconut milk mellows out the carrot flavor and adds lusciousness to this soup.

    Reply
  9. Feast on the Cheap says

    February 1, 2011 at 7:53 pm

    I just LOVE creamless creamy soups and carrot just happens to be my all-time fave. A big thumb's up 😉

    Reply
  10. Jeanette says

    February 1, 2011 at 9:04 pm

    Thanks, I love creamy soups, and it's so nice to know that I can enjoy them without adding any cream!

    Reply
  11. Kate Eberlein says

    December 28, 2011 at 7:40 am

    What brand of coconut milk do you recommend? The Sodelicious? Thanks

    Reply
    • Jeanette says

      December 31, 2011 at 8:32 pm

      I used canned light coconut milk that you find in Asian markets, Whole Foods, Trader Joes and most supermarkets.

      Reply

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Hi! I'm Jeanette - welcome! Step into my kitchen, where you'll find healthy dishes packed with flavor and goodness.

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