Carrot and Almond Soup is sweet, healthy, comforting and satisfying. It is the perfect soup for spring, and I promise that the kiddos will love it!
Over the last few years, carrot soup has turned into one of my favorite dishes to prepare. You see, there have been all these health food trends over the last few years, People swoon over butternut squash soups, low carb cauliflower soups, and kale soups. But I feel like people might forget to make soup out of an obvious choice.
Whats a vegetable that many of us keep in our fridge? You can get it all year round; it’s cheap, easy to prepare, sweet and delicious?
Have we forgotten about carrots?
I got on my carrot soup kick a few years ago, when my mom kept calling me, saying that I needed to try this carrot-parsnip soup. And I was hooked. Except, I will make carrot soup out of anything I have around the house.
I made this carrot soup dairy-free, using almond milk. It can easily be made vegan if you want to use vegetable stock, I used chicken stock. I also added a few almond pieces for texture, although you really can’t see them in the photo.
If you keep carrots around, this can be an easy weeknight supper. Since carrots take hardly any time to peel and cook, it can be ready in only a few minutes!
- 1 lb of carrots
- Two teaspoons of olive oil
- Two small onions
- 2 cups of chicken stock or vegetable stock
- 2 cups of almond milk
- 1/2 cups of chopped almonds – for a topping
- In a pot, saute chopped onions, and carrots until onions are soft. Add carrots and chicken stock. Bring mixture to a boil. Let cook for 15-20 minutes. Add almond milk and let cook for another 5 minutes
- Once soup has cooled, add almonds to the top and enjoy. A dollop of sour cream might also be useful.
This would be the perfect soup to prepare for Easter! This would be the soup that even the Easter bunny would approve of!