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Creamy Dairy-free Carrot Soup

Nancy Johnson Horn, The Mama Maven Blog
This creamy dairy-free soup gets it's rich taste from Almondmilk!
5 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Soup
Cuisine American
Servings 3 cups

Equipment

  • Stockpot

Ingredients
  

  • 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

Instructions
 

  • 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.