Creamy Curried Carrot Soup


Only 5 ingredients needed for this flavorful Creamy Curried Carrot Soup. Butternut squash is an excellent substitute for the carrots in this recipe.

Special Diet Notes: Creamy Curried Carrot Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and optionally nut-free.

Creamy Curried Carrot Soup
Serves: 4
  • 6 medium carrots, thinly sliced
  • 2 cups vegetable stock
  • 1 small onion, chopped
  • ½ cup plain dairy-free milk beverage, lightly heated (but not boiled)
  • 2 teaspoons curry powder
  1. Combine all ingredients except the dairy-free milk, 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 dairy-free milk.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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