Creamy Roasted Carrot Soup


March 28, 2018

This easy roasted carrot soup from the Eat Dairy Free cookbook is rich, creamy, and delicious. This recipe is gluten free, allergy-free, and paleo-friendly for a simple starter or dinner.

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.

 

Creamy Roasted Carrot Soup

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.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 to 8
Author Tess Masters

Ingredients

  • 2 pounds carrots, peeled and cut into 1-inch chunks
  • 1 medium onion, halved and then quartered
  • 2 garlic cloves
  • 1 1/2 tablespoons melted coconut oil or olive oil
  • 1 1/2 tablespoons pure maple syrup
  • 4 cups vegetable broth
  • 1 (14oz) can full-fat coconut milk
  • 1 1/2 cups filtered water, to desired consistency
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Coconut cream or additional full-fat coconut milk, for garnish
  • Chopped flat-leaf parsley, for garnish 

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Place the carrots, onion, and garlic cloves on a large rimmed baking sheet and toss with the oil and sweetener to coat. Spread out the vegetables into a single layer.
  3. Roast for 20 minutes. Stir and spread the vegetables back into a single layer. Roast for 20 to 25 more minutes, or until soft and browned around the edges, but not burned.
  4. Transfer the roasted vegetables to your blender, add the broth, and blast on high for 30 to 60 seconds until smooth. 

  5. Transfer the carrot mixture into a large saucepan over medium-low heat. Stir in the coconut milk and the desired amount of water to thin. Season with salt and pepper to taste. Warm until heated through.

  6. To serve, ladle into bowls, and garnish with a swirl of coconut cream and a sprinkle of parsley.

Recipe Notes

Recipe from Eat Dairy Free by Alisa Fleming 
Photo by Nicole Axworthy

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