Carrot Soup (Dairy Free)
I forgot how much I loved this broccoli soup recipe. I’m not sure why I haven’t made it in so long. I love that it is non-dairy and meat free. It is a delicious accompaniment to a panini for an easy make ahead week night dinner. Also, it stands perfectly well on its own or with a piece of crusty bread for lunch. You may be wondering why I am talking about broccoli soup if this post is about carrot soup. Well, after re-discovering my love for the broccoli soup I decided to try the same recipe swapping out the vegetable.
This carrot soup turned out really well! I love how it has a creamy texture while it does not contain any milk or cheese. It reminds me very much of the soups my host mother in France prepared for me during my term abroad in Rennes. Whenever we had a particulary hardy lunch, say on a Sunday or a holiday, she would prepare a light dinner of pureed soup like this one. Anything that reminds me of France is a winner in my book!
Side Note: I find it so funny that I posted the broccoli soup recipe exactly three years ago today!
- olive oil
- 2 leeks, cleaned, root and green woody top removed, thinly sliced
- 2 garlic cloves, peeled and minced
- 1 medium onion, peeled and chopped
- 8 fresh carrots, peeled and cut into 2 inch pieces PLUS
- 2 fresh carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 48 ounces of vegetable broth (you can use chicken broth or stock if you prefer)
- 1 bay leaf
- a pinch of cayenne
- salt and pepper to taste
Preheat the oven to 425 F.
Drizzle a baking sheet with olive oil and place the 8 2-inch carrot pieces in a single layer on the baking sheet. Roast for approximately 20 minutes or until carrots are soft. Half way through roasting turn carrots over.
Add some olive oil to the bottom of a large soup pot. (I used my Le Creuset.) Warm the oil over medium-low heat. Add the leeks, onion, garlic, and two chopped carrots. Stir and cook until the onions are translucent. [Note: The above step is extremely important for a maximum flavor soup. If you aren’t in a rush, cook these ingredients over low heat for a long period of time (even to the point of caramelization if you’d like, though it is not necessary) to fully cultivate the flavor.]
Add the potatoes and roasted carrots to the large soup pot. Add the broth or stock and bay leaf. Bring to a rolling boil and then reduce to a low boil. Stir occasionally, cooking for about 20-25 minutes, or until the vegetables are all tender.
Take the pot off the heat and remove the bay leaf. If you have an immersion blender, use that to puree the soup. Alternately, cool the soup in the fridge for a few moments then puree in a traditional blender or food processor, one cup at a time. Return the pureed soup to the cooking pot and warm it through. Season generously with salt and pepper.