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.
- 1/2 lb carrots, diced
- 1/2 lb potatoes, diced
- 1 medium onion, chopped
- 3-4 cloves garlic, minced
- 1 tbsp grated fresh ginger *you can substitute ground ginger in a pinch
- 4-5 C chicken stock
- salt and pepper, to taste
- 1 tbsp of fresh chopped parsley *again you can substitute dried parsley
- 2 tbsp coconut oil
- *Optional: a splash of dry white wine & a splash of coconut milk
- Melt coconut oil in a dutch oven over medium heat.
- Add onions and garlic and saute for about 5 minutes until translucent.
- Add carrots, potatoes, and ginger and saute for about 6-7 minutes until starting to soften. Season veggies with salt and pepper.
- Add chicken stock and parsley, cover, and simmer for about 30 minutes until potatoes and carrots are good and soft. Add a splash of wine.
- Blend soup in a blender or use an immersion blender. If needed, add some coconut milk.