Tuesday, October 29, 2019

Carrot Creme (Easy & Delicious Creamy Carrot Soup)

Carrot Creme or Creamy Carrot Soup is quite simple, yet, so delicious! Although we call it "Creme", there is no cream or other fat/oil in this gorgeous soup. Carrot Creme, just like its cousin Butternut/Pumpkin Creme, is naturally gluten, dairy, and fat free; the nuts and coconut provide creaminess and a small amount of natural fats.

Just a few basic ingredients contibute to a wonderfully scrumptious and creamy sunset-colored soup!  An abundance of fresh carrots prompted this recipe. The pepper provides a nice contrast to the natural sweetness of the carrots and nutmeg takes it to the next level of carroty scrumptiousness.

As there aren't many steps to follow other than the basic prep, the soup comes together quite quickly.

Onions and garlic maybe omitted; if you omit them, a pinch or two of freshly ground cumin maybe added.

Makes about 10 cups


6-8 Cashews, preferably raw
6-8 Almonds, raw
1 1/2 lbs Carrots, scrubbed and cut into large chunks
2 ribs Celery, cut into chunks
2 Potatoes, scrubbed and cut into chunks
1 clove Garlic, minced (optional)
1 small Onion, diced (optional)
1/4 tsp Turmeric
1Tbsp dried Basil
Salt and freshly ground Black Pepper to taste
1/4 cup Fresh Coconut, or 3 T dehydrated
1 pinch Nutmeg
Fresh Lemon juice to taste 

Optional Garniches
Freshly ground pepper/paprika/cayenne
Roasted Carrot slices/cubes
Grilled/Toasted bread, cut into cubes
Finely chopped Parsley
Coconut Milk, chilled


Soak the almonds and cashews in a cup of warm water while prepping the veggies.

Scrubb and wash the veggies thoroughly; peeling potatoes or carrots is not necessary. Prepare the veggies into large chunks.

Place the potatoes in a large soup pan with 2 cups of water and bring to a boil. Reduce heat and simmer for about 6-7 minutes.

Add the rest of the veggies, seasonings, spices, and cayenne if using, to the pan with a little more water if needed; cook until veggies are tender. Check occasionally to make sure there is enough water and the veggies do not scorch or burn. Let cool a little.

Place the drained and rinsed nuts with a little fresh water in the blender carafe and whirl until smooth.

Add the cooked veggies with the cooking liquid to the blender carafe and process until smooth and silky. The veggies may need to be pureed in 2 or 3 batches. Be careful when processing hot mixtures in the blender; follow manufacturer's directions.

Although I prefer a regular blender for the silky texture it gives, an immersion blender maybe used as well. Add a little extra hot water as needed to get the right consistency; but not too much.

Pour the puree back into the pan, add a little water if too thick, and heat through. Let simmer gently for about 5 minutes stirring occasionally. Remove from heat. Let rest for 5 minutes.

Stir in the lemon juice to taste.

Serve hot with additional freshly ground pepper and your favorite garnishes.


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