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Creamy Carrot Soup

A quick and delicious gluten-free and dairy-free soup that can easily be modified to be Fasano or low-nickel friendly.
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: dinner, Main Course, side dish, Soup
Cuisine: Dairy-Free, fasano diet, low nickel, Vegan / Plantbased
Keyword: cream of carrot soup, creamy carrot soup
Servings: 4
Calories: 240kcal
Cost: $5

Equipment

  • 1 blender

Ingredients

  • 1/2 lb whole carrots
  • 4 medium potatos
  • 1 tsp salt (or to taste)
  • 1/2 tsp ground black pepper (or to taste)
  • 2 cloves fresh garlic
  • 14 oz canned gluten-free chicken broth (or vegetable broth if vegan, or homemade if on a low-nickel or Fasano diet) add more broth if you want the soup to be less thick

Optional

  • 1 tsp smoked paprika (not Fasano diet friendly)
  • 1 tbsp chili powder (not Fasano diet friendly)

Instructions

  • In a large pot, bring salted water to a boil
  • While waiting for the water to boil, roughly chop the carrots in rounds and potatoes into cubes
  • Once the water is boiling the and the vegetables are chopped, boil the potatoes and carrots until tender (around 30-40 minutes)
  • Once the potatoes and carrots are tender to touch (should easily be mashed with light pressure from the back of a spoon) then remove from heat
  • Place the boiled carrots, potatoes, broth, salt, pepper, garlic, and optional spices in a blender and blend until smooth and creamy
  • Enjoy!