Allergy-friendly Creamy Carrot Potato Soup is a wonder! Because it is free from almost all food allergens. Allium-free, gluten-free, lactose-free, soy-free, nut-free, rapeseed oil-free, all the allergens that are in the top 14 and more!
Cream soup is made without flour and without heavy cream, and because of that is a healthy, and perfect diet food. As a result, it is amazing for everyone with GERD, IBS, SIBO, gallstones, and sensitive stomach.
I love allergy-friendly Creamy Carrot Potato Soup, and I make it often. There is nothing better than a plate of hot soup on a cold winter day.
Allergy-friendly Creamy Carrot Potato Soup is a perfect meal when you have an upset stomach or you are down with the flu because it is nutritious and full of fiber. If you are searching for another remedy when you are down with flu, check out my Allium-free Chicken soup.
Ingredients that you need for allergy-friendly cream soup
Potato – star of the meal. It will give nutrients, thickness, and flavor to the soup.
Carrot – star of the meal. It will give nutrients, fiber, and flavor to the soup.
Salt – for enriching the flavor.
Freshly cracked black pepper – for giving spiciness to the meal (if you don’t like spicy, or you can’t eat pepper you can omit it – it will not affect the meal).
Water – for creating soup and combining the flavors.
Equipment that you need for allergy-friendly Creamy Carrot Potato Soup
- Cutting board
- Potato peeler
- Immersion blender
- Utility knife
- Pot
- Wooden spoon
- Pepper grinder
How to make Allergy-friendly Creamy Carrot Potato Soup?
Allergy-friendly carrot potato cream soup is a miracle soup. It is free from the top 14, allium-free, and other allergies. It is easy to make, you are just 5 steps away from delicious soup.
Peel and cut potatoes into cubes.
Peel and cut the carrot into half moons.
Put the carrot and potato into the pot, and pour water just to cover the vegetables. Season it with the salt. Bring the soup to a boil, and let it simmer until the vegetables are cooked and soft enough to be easily pierced with the fork.
With an immersion blender create the soup by purreing the vegetables. Add freshly cracked pepper to taste and more salt if necessary.
And this is it! Allergy-friendly soup is ready.
How to store it?
Refrigerator
You can store it for up to 2 days in an airtight container.
Freezer
You can freeze it for up to 1 month in an airtight container. Thaw it, and bring it to a boil before consuming.
If the soup is too thick, you can thin it out by adding water (add water and bring it to a boil).
Garnish for this meal
Garnish can elevate how the food looks, and it can make it look more appetizing. However, garnish can be a spot where alliums are hiding. In this recipe, I garnished my plate with freshly chopped parsley, sour cream, and freshly cracked black pepper.
Ingredients
- 10 oz potato 300g
- 4 oz carrot 100g
- salt to taste
- freshly cracked black pepper to taste
- water- enough to cover the vegetable
Instructions
- Peel and cut potatoes into cubes.
- Peel and cut carrots into half moons.
- Put carrots and potatoes into the pot. Pour the water over it (do not put too much water - it just needs to cover the potato and carrot).
- Season it with salt.
- Place the pot to medium heat and let it boil, and then simmer it until the vegetables are cooked and soft enough to be easily pierced with the fork.
- Use an immersion blender to puree the soup smooth. Add a bit of water if the soup is too thick. Add salt if necessary and freshly cracked black pepper.
- Serve it hot with crackers (crackers are optional).
Quick question … First let me say that I will most definitely be trying this recipe for my daughter, who always feels sick to her stomach once she’s gotten inadvertently “garlic’ed.” I’m wondering though what you topped it with. You don’t mention it in the recipe, but the picture clearly shows them. I would just like to know so that I could present it to her exactly the same as you did. Thank you. And thank you for ALL your amazing recipes. They’re such a huge gift to the many, many people suffering from allium allergies/intolerance.
Hi Monica, thank you for your wonderful comment! To answer your question, I top my soup with low-fat sour cream (make small spots with a little spoon), freshly cracked black pepper and chopped parsley leaves. I hope that your daughter will enjoy this recipe 😊. Please let me know you like it
I made this recipe, and it is so good. I just skipped on the sour cream (can’t eat dairy) and extra pepper on the top. It still tasted good 😋
Thank you for your wonderful comment! I’m happy to hear that you like it 🥰