Light and Refreshing Chilled Carrot Soup
Prep time
Cook time
Total time
Serves: 6 servings
  • 2 medium onions
  • 1¾lb young carrots [look for bunches with healthy, leafy green tops]
  • 7½ cups gluten and wheat free vegetable stock [homemade or store-bought]
  • 15 leaves dried nori (or other dried Japanese seaweed if you cannot get nori)
  • sea salt and freshly ground black pepper, to taste
  1. Peel and slice the onions roughly. Trim and scrape the carrot and cut in thick slices.
  2. Put both in a pan with the stock, bring to the boil and simmer, covered, for 25–30 minutes or until the carrots are soft.
  3. Purée in a food processor [or blender] then return to the pan or a bowl.
  4. With scissors cut the nori into very thin strips and stir into the soup while it is still warm.
  5. Season to taste with salt and pepper then chill.
  6. Before serving, adjust seasoning again as it may need a little more when chilled.
70cals – 2.7g protein
1g total fat – 0.1g sat / 0g mono / 0g poly
13g carbohydrate of which 11g sugar
5g fibre – 208mg sodium / 0.5g salt
54mg calcium
Recipe by Go Dairy Free at