As I’ve mentioned before I love making soups. However, adding milk or cream to soups to make creamy purees is just out. But with Almond Breeze Almondmilk Original substituted, I can still have that creaminess, without adding cow’s milk or cream. Plus it’s much less fat and calories (which is NEVER a bad thing to me).
For this soup, I based it on a older recipe from Parents Magazine (circa January 2006). This is a soup that is very kid friendly, but don’t be surprised if you want to keep it all to yourself! I recommend doubling or tripling the recipe, as it only yields around 3 cups if you follow the instructions.
Take 2 cups of carrots and either finely chop or use a food processor. I pulled out my trusty cuisinart and got to work.
Then I hand chopped an onion and put in roughly half of the onion into my trusty pot, where I already had some EVOO and spices (ginger and black pepper). I threw the rest of the onion into the freezer for another time. If you want to use real minced ginger, go ahead.
Sauté for around six minutes (or until onion is soft). Then add your chicken broth and cut up carrots.
Bring to a boil and simmer for 10 or so minutes. When the carrots are soft, it’s ready. Transfer soup to a blender (I used my Vitamix) and blended until smooth.
Then I poured the puree back into the stockpot and added 1 1/4 cup of Almond Breeze Almondmilk. Turn the heat on (medium heat) and stir in soup. Cook for a few minutes more.
The carrot soup was absolutely delicious. My daughter and oldest son tried it and loved it.
- Carrots - 16 oz chopped (2 cups)
- Chicken Broth (can substitute vegetable broth to make it vegan)
- Thyme - a pinch
- Black Pepper - a pinch
- Olive Oil
- Almond Breeze Almondmilk Original
- Onion - ½
- Take 2 cups of carrots and either finely chop or use a food processor.
- Take ½ onion and chop.
- Heat stockpot and add olive oil, spices, and onion.
- Saute until onion is soft.
- Add in broth and carrots.
- Bring to a boil and then simmer for 10 minutes.
- Transfer into blender and blend until smooth.
- Pour back into stockpot and add almond milk.
- Cook for a 5 minutes.