Dairy Free Pumpkin Carrot Soup

Silky smooth and perfectly spiced, this dairy free pumpkin carrot soup is just the thing to enjoy for lunch or dinner when the weather outside turns cool.

It’s easy to make and only takes about 30 minutes to prepare! Cozy, creamy, and full of flavor, it’s sure to be a hit with adults and kids alike.

For the soup – Olive oil – Onion – Garlic – Fennel – Carrots


Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add onion, garlic, fennel, and carrots.

Sauté, stirring occasionally, until onions are translucent and starting to caramelize.

Add fresh thyme, paprika, coriander, cumin, cinnamon, salt, pepper, and a pinch of chili flakes if using. Sauté until spices are aromatic.

Add raw cashews, pumpkin puree, and vegetable broth to the pot, scraping up any caramelized bits from the bottom of the pan.

Simmer with remaining ingredients

Give this recipe a try! Tap the link for the full recipe details.