Creamy Curried Carrot Soup (Vegan, Gluten-Free)


Butternut squash is an excellent substitute for the carrots in this recipe.

Serves: 4

6 Medium carrots, thinly sliced
2 Cups vegetable stock (gluten-free)
1 Small onion, chopped
1/2 Cup plain soymilk, lightly heated (but not boiled)
2 Teaspoons curry powder

Combine all ingredients except the soymilk, and cook over medium heat until carrots are tender. Pour into a blender and puree until smooth. Return the mixture to the pan, and cook over low heat.  Remove from the heat, and stir in the soymilk.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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