Velvety Carrot Soup Recipe

| 9/25/2015 10:52:00 AM

I love to serve this stunning, colorful soup as an elegant first course on a fall night. However, it is also delicious served cold, making it suitable for any time of year. The vegetables are blended to produce a thick, smooth soup that’s low in calories and high in nutrition. It’s very tasty as is, but if you make it a day in advance and store it tightly covered in the refrigerator, the flavors will meld and develop even more. Just note that you may need to add a bit more broth or nondairy milk if you reheat the soup.

carrot soup

Velvety Carrot Soup Recipe

Makes 4 to 6 servings


• 5 large carrots, peeled and coarsely chopped
• 3 medium white potatoes, peeled and coarsely chopped
• 1 cup unsweetened nondairy milk, plus more as needed
• 1 cup vegetable broth, plus more as needed
• 1 teaspoon brown sugar
• 1 teaspoon Italian seasoning
• 1⁄2 teaspoon reduced-sodium tamari
• Sea salt
• Freshly ground pepper
• 2 tablespoons chopped fresh parsley, for garnish