Take advantage of seasonal vegetables and herbs in this easy creamy soup. It's free from all "big eight" food allergens, plus onion-free, garlic-free, sesame-free, and free of corn-containing ingredients (though you'll want to be careful checking labels on broth and, if you're sensitive to dairy that have been fed on corn, use grass-fed cream or a corn-free milk alternative). Having trouble finding safe broth or stock? Make your own allergy-safe vegetable broth or chicken stock to use as a base.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 2 qts. (8 c) chicken broth, chicken stock, vegetable broth, or a combination
- 3 lb. (about 10 medium) carrots, peeled, trimmed, and cut into 2-inch lengths
- 1-3 starchy potatoes (Russet or Yukon Gold), peeled and chopped (see note)
- salt and pepper
- 1 Tbsp. curry powder or coriander (optional)
- 1/2 c fresh dill or fennel tops, leaves only, or 3 Tbsp. dried dill
- 1 c heavy cream or 1 c dairy-free milk alternative
- In a large pot, heat stock or broth over medium heat until boiling. Add carrots, potatoes, salt and pepper, and (if using) curry powder or coriander. Boil over medium-low heat for 30 minutes.
- Add dill or fennel and cook for an additional 10 minutes.
- Check to make sure all vegetables are fully cooked (they should be quite soft at this point). If necessary, continue cooking until carrots are done. When ready, blend soup with a stick blender or in a blender or food processor until smooth.
- Return soup to pot and add cream or dairy-free milk. Check for seasonings, especially salt, and serve immediately.
Serves 6-8. Can be frozen.
Ingredient note: If you're using cream to finish the soup, one potato should be sufficient to add body. If you're using a dairy-free alternative - especially rice milk, which is relatively low in protein - use the higher number of potatoes.