Carrot Soup with Toasted Pecans

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Soup and Quiche go great together! The creaminess of the soup adds an entirely different dimension to a quiche. This lactose and gluten free cream of carrot soup is just delightful! With a hint of sweetness provided from an apple, I could literally eat it everyday! And that would be OK because it’s figure friendly and has a plethora of nutrients! Coupled with the fact that it literally takes less than 1/2 hour to make, how can you go wrong?

Carrot soup is a great use – up for the carrots that have hidden in the back of the crisper drawer in the refrigerator for just a bit too long, too! This soup is also vegan, vegetarian, refined sugar free, paleo and a few others that I am probably forgetting!

Dice the onion, celery and garlic.

Saute’ the onion for a few minutes in about a tablespoon of olive oil, just until soft.

Add the celery and garlic and saute’ a few more minutes.

Add the carrots.

Cut 1 apple into chunks.

Barely cover the vegetables with water and bring to a boil. Once it comes to a boil, reduce heat to medium low.

Cook until all the vegetables are tender, about 15 minutes.

With an immersion blender or in a blender container, blend until smooth, then add about 1/2 cup cashew milk and blend that in.

Serve hot with quiche or even just your favorite crackers! This Curried Yellow Squash Soup may interest you also!

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Carrot Soup with Toasted Pecans

Lactose free and vegan cream of carrot soup. Toasted pecans add a wonderful crunch!

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5 from 1 vote

Print Rate

Course: Soup

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 112kcal

Author: Beth Neels

Cost: $3

Ingredients

• ▢ 1 Tbsp Olive Oil
• ▢ 1/2 c Onion diced
• ▢ 1 c Celery diced
• ▢ 2 cloves garlic minced
• ▢ 2 lbs Carrots
• ▢ 1 tsp Salt or to taste
• ▢ 1 tsp Pepper
• ▢ 1/2 tsp each thyme and sage
• ▢ 1/2 cashew milk approximately
• ▢ 1/2 c pecans, rough chopped toasted

US CustomaryMetric

Instructions

• Prepare vegetables.
• In a medium saucepan, heat olive oil and add onions. Saute' until just soft.
• Add Celery and garlic and saute' a few more minutes.
• Add carrots, salt, pepper, thyme and sage.
• Barely cover vegetables with water. Bring to a boil, then reduce heat to medium low. cook until vegetables are tender, about 15 minutes.
• Toast pecans in a 350 degree oven for about 10 minutes, until fragrant.
• With an immersion blender or in blender container blend vegetables until smooth.
• Add cashew milk to attain desired consistency and blend again. Garnish with pecans. Serve hot.

saucepans

knife, chef's knife

cutting board, bamboo

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Notes

Leftovers can be refrigerated for 3-4 days.

Reheat in microwave, until hot.

For longer storage, freeze up to 6 months.

Thaw in refrigerator. Reheat per above instructions.

Nutrition

Calories: 112kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Sodium: 379mg | Potassium: 435mg | Fiber: 4g | Sugar: 6g | Vitamin A: 19000IU | Vitamin C: 8.1mg | Calcium: 50mg | Iron: 0.5mg

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