Cream of Carrot Soup with Almond Croutons
Created by Amie Valpone. Orange is in: this creamy, but light and dairy-free soup is the perfect first course for a spring dinner party under the stars.
2 1/2 pounds carrots, peeled and chopped
2 slices whole grain bread*
1 tablespoon extra-virgin olive oil
2 tablespoons sliced almonds
1/2 cup unsweetened almond milk
1/2 teaspoon finely chopped fresh tarragon
1/2 teaspoon finely chopped fresh sage
1/2 teaspoon sea salt, separated
1/2 teaspoon freshly ground black pepper, separated
Preheat oven to 350 F.
In a large pot, cover carrots with cold water and season with sea salt and pepper. Cover and bring to a boil, then bring to low-heat and simmer for 25 minutes or until the carrots are tender. Remove from heat and allow to cool. Reserve 1 cup of the cooking water.
Meanwhile, slice bread into 1/4 inch cubes to make croutons. Add cubed bread to a large mixing bowl with olive oil and sliced almonds. Gently toss to combine. Place croutons onto a baking sheet and bake in the oven for 15-20 minutes or until golden brown and crunchy. Transfer the carrots and 1 cup of cooking water to a blender; pulse until smooth. Add almond milk, tarragon, sage and sea salt and pepper; puree soup until well combined. Transfer soup to four serving bowls. Serve warm topped with almond croutons.
*Recipe can be made gluten-free by using gluten-free bread.
Calories 186.2; Fat 6.145g; Sat Fat 0.766g; Mono Fat 3.522g; Poly Fat 1.133g; Protein 4.215g; Carb 30.1g; Fiber 9.748g; Cholesterol 0mg; Sodium 589.1mg; Calcium 170.6mg; Potassium 732.2mg; Vitamin E 1.915mg;