Go Back
Creamy Carrot Soup

This dairy free creamy carrot soup is special enough for a holiday soup course, but easy enough for a weeknight meal.

  • 1 T olive oil or butter Use ghee for Whole30.
  • 3 medium leeks white parts only
  • 1 lb carrots
  • 1/2 lb fingerling potatoes
  • 1 rib celery
  • 5 c vegetable or chicken broth I used chicken broth.
  • 1 1/2 t dried tarragon leaves, crushed I used fresh.
  • salt to taste
  • 1/4 t pepper or white pepper
  • 1/4 c finely chopped watercress or additional tarragon for garnish
  1. Thinly slice carrots, white parts of leeks, and celery. Quarter the potatoes.

  2. Use a large heavy soup pot. Bring ingredients to a boil. Cover and cook over medium heat until carrots are very soft (about 20 min).

  3. In a blender or food mill, puree soup in batches. Reheat before serving.

  4. Garnish with watercress or tarragon.