Dairy-Free Creamy Carrot Soup Recipe

I hope you took advantage of the crazy mild weather while it lasted because today is COLD.

I always crave warm, creamy, comfort food during winter. Who doesn’t? Chicken pot pie, baked macaroni and cheese, creamy soups- basically, anything with a whole lot of cream, cheese and/or butter.

Unfortunately for me, I have given up all dairy and soy while breastfeeding. W had a dairy/soy allergy when he was a baby. He thankfully grew out of by the time he was seven months old, but I suspect that our Sweet P has it as well.

It has been a lot easier to give up dairy and soy this time around because I am aware of all my alternatives. I’ve been able to make simple substitutions so I don’t feel like I’m missing out. It would have been a very long December if I couldn’t have at least one Christmas cookie!

A creamy soup is the perfect dish to make on a bitterly cold, winter day. Since I always have an abundance of carrots in my fridge, I thought a Dairy-Free Creamy Carrot Soup Recipe would be delicious.

Dairy-Free Creamy Carrot Soup Recipe

The key to making this soup creamy is the potatoes. Potatoes are an easy way to make a soup nice and creamy. I’ve also heard a bit of rice, along with these other alternatives, is an easy way to transform a soup into a creamy one.

I also added in a dash of coconut milk at the end to really cream things up. A little white wine adds a little extra flavor at the end. Carrots and ginger are a perfect match, and it makes for a yummy, flavorful soup.

For a busy new mom of two, soup has been my go-to dish. It’s an easy way to sneak in some veggies, it’s filling and so warm and tasty for the dark days of winter. I prep the veggies early on during the day, start the soup during lunch time then let it simmer for the afternoon. That way I can relax, as well as anyone can relax with two kids clinging to you, during the five o’clock hour when I’m usually scrambling to make dinner.