Dairy Free Carrot Ginger Soup Recipes

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GINGER CARROT SOUP - GLUTEN FREE, DAIRY FREE

This is a flavorful, filling and simple soup. It is hearty enough to serve as a main dish, just add a green salad. The sweet potato gives it extra body and rounds out the flavor.

Provided by Tese3068

Categories     Lactose Free

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11



Ginger Carrot Soup - Gluten Free, Dairy Free image

Steps:

  • In a stock pot, sauté the onions in the olive oil until translucent.
  • Add the ginger, mix.
  • Add carrots, sauté 3 minutes.
  • Add sweet potato, sauté 3 minutes.
  • Add rice, mix together.
  • Add chicken stock and remaining ingredients and let simmer 25 minutes.
  • Puree mixture and return to stock pot.

Nutrition Facts : Calories 172.8, Fat 3.8, SaturatedFat 0.6, Sodium 106.6, Carbohydrate 33.7, Fiber 5.3, Sugar 8, Protein 2.5

1 tablespoon olive oil
1 lb carrot, peeled and chopped
1 medium onion, chopped
3 teaspoons crushed gingerroot (fresh)
1/2 cup cooked rice
1 sweet potato, peeled and cubed by 1/2 inch
4 cups vegetable stock or 4 cups chicken stock
1/2 cup applesauce
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
ground black pepper (I use a lot and this gives it a little bite)

AIP CARROT & GINGER SOUP (PALEO & DAIRY FREE)

Sometimes all you want is to fix a quick and easy soup for dinner without spending too much time in the kitchen, right? ...Well, if this it's one of those times, you ended up on the right page! This Carrot & Ginger Soup is the perfect easy comfort food, and the best thing is: it's suitable for everybody as it's absolutely dairy free and can be enjoyed also by people who are on a paleo or AIP diet. What I love about it is that, even though it's super light (carrots have basically no calories), this soup tastes super indulgent thanks to the creaminess added by the yam and the coconut milk that keeps it dairy free... and that kick of ginger at the end adds just the perfect contrast to its sweetness! Another good thing about this paleo carrot & ginger soup recipe is that it's very low in FODMAPs (those "Fermentable, Oligo-, Di-, Mono-saccharides and Polyols" I discussed in my last post),and if you just replace the yam with more carrots, the soup has no FODMAPs at all!

Provided by littlebitesofbeauty

Categories     Free Of...

Time 40m

Yield 2 serving(s)

Number Of Ingredients 6



AIP Carrot & Ginger Soup (Paleo & Dairy Free) image

Steps:

  • Peel the carrots and the yam, cut them in pieces and put them in a large pot. Cover the vegetables with water and boil them for 30 to 40 minutes, until soft.
  • Strain the carrots and yam with a slotted spoon and transfer them in a blender (according to the size of your blender's carafe you might need to do this in 2 times).
  • Add in the remaining ingredients and blend until smooth.
  • Enjoy!

Nutrition Facts : Calories 476.3, Fat 13.5, SaturatedFat 10.9, Sodium 339, Carbohydrate 87.2, Fiber 18.9, Sugar 22.4, Protein 7.7

15 carrots
1 large yam
2 tablespoons ginger juice
1/2 cup coconut milk
1 teaspoon turmeric
1 cup water

JAN'S CARROT SOUP - VEGAN AND DAIRY-FREE

Deliciously smooth and satisfying soup that is easy on your waist, wallet, and time. You can switch it up by adding different spices such as curry or ginger. It has become tradition to serve this soup every Easter.

Provided by What's for dinner, mom?

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 12



Jan's Carrot Soup - Vegan and Dairy-Free image

Steps:

  • Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
  • Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
  • Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 135 calories, Carbohydrate 30.7 g, Fat 0.7 g, Fiber 6.9 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 676.4 mg, Sugar 12.9 g

3 pounds carrots, peeled and diced
2 large onions, diced
1 large sweet potato, peeled and diced
2 cloves garlic, chopped
¼ cup minced fresh parsley
water to cover
1 (32 fluid ounce) container vegetable broth
1 (6 ounce) can tomato paste
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika

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