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Creamy Carrot Soup

This tasty carrot soup is quick and easy enough to whip up on any weeknight, perfect for sipping from a warm mug on a cozy night in. And after the winter we’ve just endured, who doesn’t need one of those? The soup can easily be made completely vegetarian or vegan – or not – depending on your preferences.

Chef’s note: Fresh basil, lemon or green onions make great garnishes if you have them; I used sliced green onions and a bit of soy sauce.

Creamy Carrot Soup
Serves 4-6.


  • 4 cups chicken stock
    (substitute water or vegetable broth for vegetarian/vegan option)
  • 2 cups almond milk
    (milk or half and half could be used here if preferred)
  • 5 carrots, peeled and sliced
  • 3 sweet potatoes, peeled and sliced
  • 2 large sweet onions, sliced
  • 4 garlic cloves, thinly sliced
  • 2 tbsp. fresh ginger, thinly sliced
  • 1 tbsp. curry powder
  • 3 tbsp. olive oil
  • Salt and pepper to taste


  1. Simmer carrots with broth, sweet potato, onion and oil for about 15 minutes.
  2. Add garlic, ginger, curry powder, salt and pepper and simmer for another 5 minutes or until tender.
  3. Remove from heat and add the almond milk.
  4. Now let the blending begin! You can use an immersion blender or pour it into a regular blender; blend until smooth.
  5. Serve in bowls, garnished with your choice of fresh herbs.

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