Creamy Dairy-free Carrot Soup
This creamy dairy-free soup gets it's rich taste from Almondmilk!
- 2 cups Carrots - 16 oz packages 2 cups
- 4 cups Chicken Broth can substitute vegetable broth to make it vegan
- Thyme - a pinch
- Black Pepper - a pinch
- Olive Oil
- 1 1/4 cup Almond Breeze Almondmilk
- Onion - 1/2
Take 2 cups of carrots and either finely chop or use a food processor.
Take 1/2 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.