This Creamy Carrot Potato Soup is a creamy and appetizing soup featuring carrots and potatoes pureed together into a velvety soup from scratch without any heavy cream.
This dish is a wonderful soup choice when you want a rich, nutritious meal made completely from scratch that has a naturally creamy texture.
It is a great option when you need something gentle on the stomach, and it works wonderfully for quick weeknight dinners or easy meal prep. This puree soup freezes amazingly.
Why You Will Love This Recipe
- Special Diets: gallbladder diet, acid reflux diet, GERD diet, low FODMAP diet, no onion no garlic, allium free
- Two-Ingredient Meal: with just 2 ingredients, you will get a naturally velvety pureed soup that is dairy-free
- Meal Prep: prepare a big batch in advance to enjoy throughout the week or freeze it for later
Developed & Checked by GI Nurse Dora S. Zachmann
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: if you can’t eat pepper, you can omit it, it won’t affect the recipe
Water
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.
Allergy-friendly Creamy Carrot Potato Soup
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).
Need more recipe ideas?
Check out these recipes:
- Tomato Soup without Onion
- Kale Meatballs Soup
- Split Peas Soup
- Clear Vegetable Soup
- Dalmatian Style Meatballs Soup
If you need more recipes, check out my meal plan! There you will find 20 unpublished no onion no garlic recipes! Get exclusive recipes without onion & garlic and cheer up your dinner time with delicious meals!
