Rocking Cajun Carrot Soup
This healthy dairy free Cajun carrot soup recipe really has an amazing taste and a spicy kick. The carrots blend into a creamy base that pairs perfectly with the Cajun spices and the jalapenos really bring the heat in this healthy recipe. This carrot soup recipe is low in fat and carbs, and is packed with Vitamin A. This paleo carrot soup recipe really keep you warm and is perfect for comfort food night or meatless Mondays. This a great gluten-free recipe is great for a cold night. – Kara, The Accidental Chef
Serves 4
Ingredients:
- 4 oz of vegetable broth
- 33 oz of peeled baby carrots
- 1-2 whole jalapenos, seeded and diced * use only 1 if you prefer 1- stars of spiciness
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 3 cups of low sodium vegetable broth
- 2 tbsp of avocado oil
- 1 1/2 cups of Milkdamia Macadamia Nut Milk or Coconut Milk
- 5 tsp Cajun Seasoning * use only 1 tbsp if you prefer 1-2 stars of spiciness
- 1 ½ tsp of dried parsley
Directions:
Preheat the oven to 400 degrees.
In a baking pan, add the carrots, 4 oz of vegetable broth, and 2 tsp of Cajun seasoning and bake for 30 minutes.
In a large pot, add the 1 tbsp of avocado oil and sauté the garlic and onions on medium high heat for about 3-4 minutes.
Then add 1 more tbsp of avocado oil to the pot, and add 3 tsp of Cajun seasoning, 1 tsp of parsley and diced jalapenos.
Sauté for an additional 3-4 minutes.
Then remove the carrots from the oven and add them to the large pot.
Once carrots are added, add the 3 cups of vegetable broth, and bring the pot to a boil, and then reduce heat to a simmer.
Cover the pot and let it simmer and cook for about 30 minutes or until the carrots are soft.
Then using a blender or food processor or immersion blender, blend the mixture together with 1 1/2 cups of non-dairy milk until the soup is now creamy and smooth.
Top with ½ tsp of dried parsley and serve.
Serves 4 | Calories per serving: 208 | Fat: 8.8 g | Carbs: 29.3 g | Net Carbs: 22.1 g | Protein: 4 g
