Vegan, Dairy Free Creamy Carrot Soup

Okay, today was TOUGH.  Like, seriously, really tough.  It’s been 6 days now of this journey and my pregnant-self was/is craving hardcore on chocolate and other “normal food.” Ha.  Normal…

Enter my amazing, spectacular, wonderful husband [no really, he is all that and THEN some].  He came to the rescue with this, his own creation of sweet, filling and satisfying yumminess for dinner.  AND not only that, he even cleaned the kitchen afterwards!!  Talk about an awesome evening!

Oh and ps. I was actually full.  First time in 6 days I have felt satisfied after a meal! :)

Here, for your taste buds, is the heavenly recipe.  Super easy, super healthy, super vegan.  Enjoy!

Seriously delish and even more filling then you'd imagine!

Ingredients:

  • 1 cup raw cashews
  • 2 cups organic carrot juice (we juiced fresh, you can also just buy carrot juice if you don’t have a juicer)
  • 1 cup hummus (ours was homemade – if you don’t have it, just use a cup of canned garbanzo beans)
  • 1/2 cup unsweetened almond milk (we love silk – it’s now GMO verified!)
  • Fresh cilantro, to taste

Process:

Blend cashews in the blender until they are a powder.  Add the carrot juice to the blender filled with cashew powder until it’s well mixed.  Stir in remaining ingredients and blend until creamy.  Heat over medium heat (it will thicken a bit here) and serve.  Garnish with some freshly diced carrots (it really adds an awesome texture to the soup!).  Enjoy!

One thought on “Vegan, Dairy Free Creamy Carrot Soup

  1. I love the sound of this! I have a variation of it using sweet potatoes and peanuts, but I bet there are dozens of ways to tweak it with other root veggies and nuts. Bravo, Nick and Mel!

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