• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Binky's Culinary Carnival
  • Recipes
    • Food Preservation
    • Venison &Game
    • Main Dishes
    • Desserts
    • Appetizers
  • What’s for dinner?
    • Venison & Game
    • Poultry
    • Pork
    • Seafood and Fish
    • Beef
  • Food Preservation
    • Water bath canning
    • Pressure canning
    • Freezing
    • Drying etc.
  • Contact
    • Work with me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Work with Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Farm To Table » Carrot Soup with Toasted Pecans

    Carrot Soup with Toasted Pecans

    Posted on January 27, 2017 By Beth Neels

    1 shares
    Jump to Recipe Print Recipe

    This post may contain affiliate links, which means I get a small commission if you click the link and purchase something. See FTC Disclosure, here.

    Carrot Soup with Toasted Peans

    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!

    Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

    Carrot Soup with Toasted Pecans

    Lactose free and vegan cream of carrot soup. Toasted pecans add a wonderful crunch!
    See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
    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

    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
    See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky's Amazon Store!

    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
    Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky's Culinary Carnival!

    Originally Published 5/23/2016

    ‘

    « Chicken Fried Steak
    Lobster Almond Ding »
    1 shares

    Reader Interactions

    Comments

    1. Eric

      May 15, 2017 at 12:55 pm

      5 stars
      This soup looks delicious! It must be great with the quiche!

      Reply
      • Binky

        May 15, 2017 at 12:56 pm

        Thank you, Eric! It does pair very well with the quiche!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

    Subscribe to our newsletter so you don't miss a recipe

    Popular

    • Freezing Blackberries
    • Dehydrating blackberries | Blackberry Powder
    • Freezing Raspberries
    • Dehydrating Raspberries | Raspberry Powder

    TRENDING RECIPES

    • Zucchini Relish – Water Bath or Quick Canned
    • Garlic Air Fryer Pork Loin
    • Crispy Sweet Pickles – Water Bath or Cold Pack Canned
    • Canning Potatoes | How to Can Potatoes
    • Candied Jalapenos – Cowboy Candy Recipe
    • Blueberry Pie Filling | Canning Instructions
    • Pickled Peppers, hot – sweet
    • Smoked Venison Brisket
    photo of Beth Neels aka Binky

    Welcome! Thanks for stopping by! I am Beth "Binky" Neels, wife, mother of 2 boys and 3 dogs! I will impart tips and tricks I have learned over the years, to make cooking easier and fun for you!

    More about me →

    Subscribe to our newsletter so you don't miss a recipe

    Popular

    • Dried Grapefruit
    • Dehydrating Limes
    • Potato Garlic Scape Soup | Broth
    • Dehydrated Lemon

    TRENDING RECIPES

    • Zucchini Relish – Water Bath or Quick Canned
    • Garlic Air Fryer Pork Loin
    • Crispy Sweet Pickles – Water Bath or Cold Pack Canned
    • Canning Potatoes | How to Can Potatoes
    • Candied Jalapenos – Cowboy Candy Recipe
    • Blueberry Pie Filling | Canning Instructions
    • Pickled Peppers, hot – sweet
    • Smoked Venison Brisket

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Media Kit

    Newsletter

    • Sign Up! for emails and updates
    • Check out my Amazon Store!

    Contact

    • Contact
    • Services

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2014-2022 Binky's Culinary Carnival