Creamed Carrot Soup
The original inspiration for this recipe was from the glutenfreeclub.com. We used the recipe as a launch pad and reworked the ingredients and process until it suited our taste and lifestyle. The end product is a soup with a light, naturally sweet flavor that comes primarily from the carrots. The color is vibrant, and this soup will be sure to be a hit as a first course or as the main course, served with gluten free rolls. ~ Kris
- 1/4 cup oil
- 2 cups carrots, chopped
- 1 cup onions, chopped
- 1 cup purple topped turnip, chopped
- ~
- 5 cups salt free Chicken Broth or substitute up to 1 cup Vegetable Broth
- 1 bay leaf
- 1 teaspoon Seasoned Salt (or less if your broth has salt)
- Fresh ground black pepper to taste
- ~
- 2 1/2 cup cold rice milk
- 1/2 cup cornstarch
- ~
- 1/2 cup chopped fresh parsley
- 1. In the cooking pot, heat oil and add carrots, onions, and turnip. Cook on medium low heat for 10 minutes, stirring occasionally.
- 2. Add the chicken or vegetable broth, bay leaf, seasoned salt, and pepper. Bring to a boil, cover, and gently simmer for 40 minutes until vegetables are tender. Remove bay leaf.
- 3. Stir cornstarch into cold rice milk until dissolved. Stirring constantly, add cornstarch mixture to soup and cook for 1 minute until thickened.
- 4. Remove from heat and transfer no more than 3 cups of soup to a blender. Remove the center of the blender cover, place a clean dry cloth over the hole to allow steam to escape, and turn the blender on low for 30 seconds. Pour into a large bowl. Continue to puree soup in batches until all soup has been processed.
- 5. Transfer soup back to the soup pot, and stir in chopped parsley. Gently heat again and serve hot.
- Tip: Cut your “slicing and dicing” time in half by using the course-grating feature of your food processor.
- Note: If you intend to freeze the soup, omit 1 3/4 cups of rice milk and add it upon thawing and reheating. Rice milk loses its integrity when frozen in combination with other ingredients.
- Cutting board and sharp knife
- Food processor (optional)
- Measuring cups and spoons
- Your favorite vegetable peeler
- 6-quart cooking pot
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