Creamy Carrot Soup (Without Cream!)

Do you like soup that tastes creamy-rich, but doesn’t break the bank on unhealthy fat and calories?  Then this Carrot Soup is for you!

Carrot Soup

Carrot Soup–No Cream!

When I first made it, my health-conscious middle daughter wrinkled up her nose and said, “this is delicious, but it has cream.”

“Actually not, honey,” I countered, “the richness comes from ground almonds, which are healthy for you.”

I first tasted this at a CSA party, made a note to look it up sometime and finally got around to making it.  The original recipe comes from the Moosewood cookbook and is an ingenious blend of options.   I will include what I did here but you can find the original here if you are feeling adventurous!

When I read the ingredients, I was pretty excited, even beyond the almonds instead of cream!  You see, I still had a live marjoram plant growing in my back hall–a “bonus” from one of my CSAs.   Then I had a bunch of thyme, also from said CSA, dried  on my countertop.  And of course CSA members typically have (at least) a refrigerator drawer-full of fall carrots still lingering through early winter.  Must be fate!

Fresh Marjoram

Fresh Marjoram!

Bunch of dried thyme

Bunch of Dried Thyme

Creamy Carrot Soup


  • 2 lbs carrots
  • 4 c broth
  • 2-3 T vegetable oil or butter
  • 1 c chopped onion
  • 1 1/2 tsp salt
  • 2 cloves garlic, minced
  • 1/3 c ground almonds (a.k.a. almond meal)
  • 1 tsp thyme
  • 1 tsp marjoram
  • 1 tsp basil
  • 1 cup low fat dairy or non-dairy milk (e.g. almond milk, buttermilk, skim milk)


1.  Scrub and chop carrots, and put in large saucepan with the stock. Bring to a boil, cover, and simmer until the veggies are tender (10-15 minutes).

Carrots in broth

Cook Carrots Until Tender

2.  While this is cooking, heat the oil or butter in a skillet. Add onions, herbs, garlic and nuts and saute over medium heat briefly until onions are just tender.

Briefly sautee onions, herbs, nuts

Briefly sautee onions, herbs, nuts

3.  Mix this with carrot/broth blend and milk. Puree together in a blender or food processor and transfer to a pot.

The soup works great as vegan or not, according to your tastes and/or pantry contents.  Healthy and tasty–enjoy!

Carrot Soup


Tagged on:

23 thoughts on “Creamy Carrot Soup (Without Cream!)

  1. Tammy

    What would happen if you use the almond milk instead? This can be a vegan dish and I bet you won’t lose any creaminess.

  2. Needful Things

    Using almond meal to thicken the soup is genius. I would have never thought of that. Does it alter the taste of the soup in any way? I wouldn’t mind the flavor of almonds coming through but not sure the kids would care for it. That said, I am going to scale this down and make an individual portion for myself as a test trial!

    1. Inger Wilkerson

      You know my middle daughter thought it was cream–and even my youngest, who won’t touch nuts (unless she doesn’t realize they are there), ate some of this. I’d love to hear if you get it past your kids!

    1. Inger Wilkerson

      You know it’s been a godsend–I froze small containers and my daughter is thawing these out when she is home alone. Not much passes muster with her but this seems to work!

  3. Elisa

    This looks good. Allergic to nuts, I’m going to try using a can of rinsed drained and processed cannelinni beans. It is a thickener and protein adder that I use for cream of broccoli soup instead of milk or chicken stock!

  4. Pingback: Trends in Farm to Table & 5 Recipes for Using Old Veggies | Art of Natural Living

  5. Happy in Montreal

    Loved your soup…

    Looking forward to trying more of your ideas…


    Happy in Montreal

Leave a Reply

Your email address will not be published. Required fields are marked *