Carrot Soup

Carrot Soup (Gluten-Free, Dairy-Free, Soy-Free, Tree Nut and Peanut-Free, and Nightshade-Free)

Well, I made it through week 6 of social distancing by focusing on this years garden preparations.  I am moving my compost piles to a new location and giving up on my composters.  I had a not so windy day to spread peat in some of the garden beds. I ordered seeds and am trying to patiently wait to plant the seeds leftover from last year.

One of my My 19 For COVID-19  was to use things I had in the freezer.  I have used some of the meat and quite a bit of the veggies and chicken I have in there for soup making.  Today I took out some Quinoa Black Bean Soup (aka My No-Nightshade Chili) and Poppy Seed Cornbread for my dinner tonight.  I also took out some baked cookies I had frozen to see how they would taste after and some cookie dough.

One of the things on my todo list today is to do a little organizing in my big freezer.  At the start of the social distancing I had to add some items that did not fit in the designated sections I have in the freezer.  Do you have certain spots were you put like things?  I have a shelf for leftovers and prepared foods, a shelf for bread and “raw materials”, a shelf for soup prep, and a shelf for finished soup.  Often the raw material and soup prep shelves house similar items or overflow from the other.  Now that I have a flow to what is going in and out of the freezer I need to rearrange a few things that are in the wrong place.

I am trying to menu plan a week in advance.  This helps me since I am trying to get more produce from Imperfect Foods and I have to have my order in a few days before it is delivered.  This is also true with grocery deliveries.  Grocery deliveries are stressful for those of us with food allergies.  Our last order had a box of chocolate almond milk, not something I ordered. We DO NOT bring nuts in the house.  Thank goodness it was a shelf stable box and not something from the refrigerator section that might be more likely to leak.  I always specify no substitutions, but this wasn’t even on my list.

The weather has been a little dreary and cold so I have been enjoying making some soups I have not make in awhile.  One was this Carrot Soup that I make often around Easter.  I add a parsnip for a little zip and don’t feel the need to thicken it with any root veggies, but you could easily add one if you would like a smoother soup.  I enjoyed this soup with Gluten-Free Sourdough Discard Crackers after working in the garden.

Carrot Soup

  • Servings: 4+
  • Difficulty: easy
  • Print


  • 2 pounds carrots, peeled and cut into chuncks
  • 4 cups chicken/vegetable broth
  • 1 parsnip, peeled and cut into chunks
  • 1 cup chopped onion
  • 4 cloves crushed garlic
  • 1 cup SoDelicious plain unsweetened coconut yogurt
  • 1 teaspoon thyme
  • 1 teaspoon basil


  1. Bring carrots, parsnip and broth to a boil.  Simmer covered until carrots are soft.
  2. Sauté onions in some olive oil until translucent. Add garlic and stir for one minute.
  3. Add onions and garlic to the carrots and blend using an immersion blender.
  4. Once at desired texture add yogurt and spices.  Heat on low until thoroughly warmed.
  5. Enjoy!