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

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.

Dairy-Free Creamy Carrot Soup Recipe

Dairy-Free Creamy Carrot Soup Recipe


  • 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


  1. Melt coconut oil in a dutch oven over medium heat.
  2. Add onions and garlic and saute for about 5 minutes until translucent.
  3. Add carrots, potatoes, and ginger and saute for about 6-7 minutes until starting to soften. Season veggies with salt and pepper.
  4. 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.
  5. Blend soup in a blender or use an immersion blender. If needed, add some coconut milk.

Dairy-Free Creamy Carrot Soup Recipe

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