Packed with flavor and wholesome ingredients, this Easy Creamy Carrot Soup is the perfect cozy meal for any day of the week, and it’s sure to become a family favorite!
For a satisfying meal, pair this soup with a grilled cheese sandwich on a hearty sourdough!
Learn how to make your own bone broth to add richness and flavor to this or any soup recipe. And for more dinner inspiration, check out our Pulled Pork, or Dutch Oven Roast Chicken.
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Ingredients
- carrots
- sweet potato
- garlic
- bone broth
- almond butter
- salt
- cinnamon
- turmeric
- sweet paprika
- ginger
- hemp seeds (optional garnish)
See recipe card for full recipe.
Instructions
Begin by peeling and chopping the carrots and sweet potatoes into 1 inch cubes.
Add in the chopped carrots and sweet potatoes to your Dutch Oven along with the cinnamon, sweet paprika, turmeric, salt, and ginger. Stir well to coat the vegetables with the spices.
Add bone broth to the pot and bring the mixture to a boil over medium-high heat.
Using an immersion blender, carefully blend the soup until smooth and creamy.
Serve garnished with a sprinkle of hemp seeds for a boost of omega-3 if desired.
Substitutions
- Nut-Free – To make this soup nut-free, try swapping the almond butter for pumpkin seed butter. The pumpkin seeds add a nutty flavor and creaminess to the soup while keeping it nut free.
- Vegan/Vegetarian – To make it a creamy vegan carrot soup, simply replace the bone broth or organic chicken broth with a vegetable broth.
Variations
For those who enjoy a bit of heat, try giving this soup a spicy twist with a sprinkle of red pepper flakes. The subtle kick of heat pairs wonderfully with the sweetness of the carrots and sweet potatoes. Adjust the amount of red pepper flakes according to your taste preferences.
Equipment
- 5 Qt Dutch Oven
- Immersion blender
- – OR – regular blender or high-powered blender
Storage
This creamy carrot soup can typically be stored in the refrigerator for up to 4-5 days in an airtight container. It will keep in the freezer for up to 2-3 months. Allow soup to cool to room temperature before transferring it to a freezer-safe container. When freezing leftovers, I like to label them with the contents of the container, as well as the month and year. When you’re ready to reheat your frozen soup, simply thaw it in the refrigerator overnight and then gently warm it on the stovetop over low heat, stirring occasionally until heated through.
Top tip
To reduce cooking time, ensure that the carrots and sweet potatoes are chopped into 1-inch pieces.
FAQ
When pureeing hot soup in a blender, do so in batches to avoid accidents. Fill the blender one-third to one-half full. Before blending, it’s recommended to loosen the center cap from the lid of the blender to allow steam to escape. Cover the top with a folded kitchen towel and hold it down firmly while blending to prevent any hot liquid from splattering or the lid from coming loose.
Absolutely! While almond butter adds a delicious creaminess to this soup, you can experiment with other nut butters such as cashew butter or peanut butter for different flavor profiles.
Yes, you could use light coconut milk or coconut cream as an alternative to almond butter to achieve a similar creamy texture in the soup. Coconut milk or cream add richness and a hint of coconut flavor, which complements the carrots and sweet potatoes well. Simply substitute an equal amount of coconut milk or cream for the almond butter in the recipe. Adjust the seasoning to taste, as coconut milk may slightly alter the flavor profile of the soup.
Related
Check out more of our holistic recipes!
Easy Creamy Carrot Soup Recipe (Dairy Free!)
Equipment
- 5 Qt Dutch Oven
- Immersion blender
- – OR – regular or high-powered blender
Ingredients
- 2 tablespoon coconut oil
- 3 cups fresh carrots, peeled and chopped
- 3 cups sweet potatoes, peeled and chopped
- 3 cloves fresh garlic, minced
- ¼ cup almond butter
- 4 cups bone broth, or organic chicken broth
- ½ teaspoon cinnamon
- 1 teaspoon sweet paprika
- ¼ teaspoon turmeric
- ½ teaspoon sea salt
- ¼ teaspoon ground ginger
- hemp seeds & fresh cracked black pepper optional garnish
Instructions
- Begin by peeling and chopping the carrots and sweet potatoes into 1 inch cubes.
- Heat the olive oil in a 5qt Dutch Oven over medium heat. Once hot, add the minced garlic and sauté until fragrant, about 1-2 minutes.
- Add in the chopped carrots and sweet potatoes to your Dutch Oven along with the cinnamon, sweet paprika, turmeric, salt, and ginger. Stir well to coat the vegetables with the spices.
- Pour in a splash of bone broth to deglaze the pot, scraping up any browned bits from the bottom. Allow the vegetables to cook for 5-7 minutes, stirring occasionally, until they begin to soften.
- Add the remaining bone broth to the pot and bring the mixture to a boil over medium-high heat. Once boiling, reduce to medium-low heat and simmer for about 15-20 minutes, or until the carrots and sweet potatoes are fork-tender.
- Once the vegetables are cooked, stir in the almond butter until well combined.
- Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, if you don't have an immersion blender, carefully transfer soup into a high-powered blender in batches and blend on high speed until smooth, then return it to the pot.
- Once the soup is smooth and creamy, adjust the seasoning to taste with additional salt and black pepper if desired.
- Serve garnished with a sprinkle of hemp seeds for added crunch and a boost of omega-3 if desired.
Notes
- For those who enjoy a bit of heat, try giving this soup a spicy twist with a sprinkle of red pepper flakes. The subtle kick of heat pairs wonderfully with the sweetness of the carrots and sweet potatoes. Adjust the amount of red pepper flakes according to your taste preferences.
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