This easy roasted carrot soup is rich, creamy, and delicious, and is gluten free, dairy free, allergy-free, and paleo-friendly for a simple starter or meal.

This creamy carrot soup is from the Eat Dairy Free cookbook, and I’m posting it for my mum and sister (who’ve been calling me every day for the past week moaning about how bitterly cold it is in Melbourne) and anybody else living in the Southern hemisphere rugging up getting ready for Winter.

My niece Alexandra suffered from multiple food allergies as a baby, and now that she is 8 years old she has not grown out of her dairy allergy, and we think she will be living a dairy-free life forever. Thank goodness living dairy-free is easier than it has ever been thanks to so many incredible plant-based milks, dairy-free cheeses and yogurts, and a myriad of dairy-free recipes on on the internet thanks to the growing popularity of the paleo and vegan lifestyle and the need to service the food allergy community, as well as health conscious omnivores looking for dairy-free options.

Hands down, the most well known and respected dairy-free website on the internet is Go Dairy Free. With hundreds of dairy-free recipes, product reviews, and dairy-free tips, Alisa and Tony Fleming’s incredible site is the go-to resource if you want to know anything about living dairy-free.

So, it’s no surprise Eat Dairy Free is the definitive guide to making incredible dairy-free recipes. Alisa opens the book with her dairy-free pantry essentials, the lowdown on dairy-free milk alternatives, dairy-free snack ideas, and dairy-free menus and prep schedules to make dairy-free living super easy.

Every recipe has a code: vegan, egg-free, gluten-free, tree-nut-free, peanut-free, and soy-free; and because many people who avoid dairy also don’t eat eggs (due to an allergy, intolerance, or dietary preference) every recipe in the book is also egg-free or has an egg-free option.

Some of my favorite recipes include: PB&J Smoothie, chocolate banana split muffins, banana bread baked oatmeal squares, spiced chai overnight granola, figgy brown rice pudding, pan-fried paprika potatoes, impossible vegan quiche, crispy Italiana polenta fries, curried cauliflower, chili-spiced squash crescents, no-bake pumpkin pie cups, true-blue raspberry sherbet, and this fantastic roasted carrot bisque.

This simple soup blending up roasted carrots is just divine. It’s rich, creamy, sweet, savory, and oh, so comforting. For those of you heading into the cold weather, this brilliant bowl will warm you up.

Mum, stop calling and complaining about the weather and just get on a plane and join me in the California sunshine. Love you!

Get your copy of Eat Dairy Free, and learn more about Alisa and Tony Fleming.