This time of year, I turn to easy soups as a way to get more vegetables in my kids. While they don’t always go for whole vegetables, they absolutely love my creamy colorful vegetable-based soups. This eye-catching, vibrant carrot soup is one of their favorites. It is quick and easy to prepare, mild in flavor, slightly sweet and ultra-creamy. You will love the ease of making it and your children will love to dive spoon-first into their bowls. Even picky little eaters tend to love this carrot soup. When I made it for Riley (five years old) this week she said “Mommy? Can you please make this every day?” Whatever gets more veggies into their growing bodies, right?
I serve the soup slightly warmed to my three- and five-year-old and at room temperature for my 16 month old.
I love that this soup offers simple, nutritious ingredients. Carrots are low in calories and offer dietary fiber and beta-carotene. Almonds provide plant-based protein and healthy fats. Blended together this is one healthy soup without any refined sugars or saturated fat.
Oftentimes, parents get nervous about serving soup to children (and especially to toddlers). I recently was sent these amazing kid-friendly bowls with a suction base from Miniware and it gives me a boost of confidence that my 16 month old won’t knock the bowl off his high chair and make a huge orange mess (because he literally cannot). The plant-based, non-toxic bowls suction to the table or high chair making them fail-proof. And, the suction is detachable making the bowls easy to clean, convenient to stack and able to grow with my kids once they don’t need the suction feature.
I usually don’t fill the bowl too much at a time for my 16-month-old son. I give him one of the Miniware teething spoons and let him spoon-feed himself. He loves the independence and I love the freedom too. My older two girls use the Miniware bamboo fiber cutlery set. The rounded handles are perfectly shaped for their little hands to easily grasp. They also have an anti-slip notch which catches on the edge of the bowl to prevent the spoon from slipping into the soup and making a mess. My kids think this is so neat.
Miniware tableware would make a great holiday gift for yourself or for your friends with little ones. From now through Friday, December 14, get 20% off your total purchase using code “ELAINE20” at checkout.
This carrot soup recipe is perfect for serving in the Miniware suction bowls. I typically serve alongside a hearty salad, wrap or grain bowl.
This carrot soup recipe is vegan, dairy-free, soy-free, gluten-free, refined sugar-free and kid-friendly.
If you give this recipe a try, please let me know! Leave a comment below, rate it above, and tag a photo @eatingbyelaine and #eatingbyelaine on Instagram, Twitter or Facebook so I can see your creations!
This sweet and creamy plant-based soup is perfect for adults or children. You can make it on the stovetop or in your Instant Pot. Store leftovers (once cooled) in an airtight container in your refrigerator for 4-5 days. This soup freezes nicely too. Just be sure to leave a half an inch or so for expansion once frozen.
- 2 tablespoons extra virgin olive oil
- 1 large shallot, diced
- ¾ teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic, minced (optional)
- 4 cups reduced-sodium vegetable broth*
- 1 pound peeled baby carrots
- 3 tablespoons raw, unsalted slivered almonds (not sliced or whole almonds)
- 1 tablespoon maple syrup (optional)
- Garnish with a drizzle of homemade almond cream if desired**
- In a large pot or Dutch oven, add olive oil, shallots, salt and pepper and cook on medium heat stirring often, until shallots are soft and translucent, about 5 minutes. Add garlic during the last minute if using.
- Add broth, carrots and slivered almonds. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
- Allow to slightly cool. Transfer to a high speed blender with the maple syrup if using and puree until smooth and creamy on the soup setting. Taste and add more salt or pepper if desired.
- Ladle into bowls and garnish with a drizzle of homemade almond cream.*
Instant Pot Instructions
- Add oil, shallot, salt and pepper to your Instant Pot and press Saute. Cook until shallots are fragrant and translucent (about 3-5 minutes). Stir often throughout the saute process to avoid browning. Add the garlic (if using) during the last minute of cooking.
- Add broth, carrots and slivered almonds. Cover and cook on high pressure for 13 minutes. Turn off then immediately manual release.
- Transfer to a blender, add the maple syrup if using and puree until smooth (I use the soup setting on my high speed blender). Alternatively you can use an immersion blender and puree it right in the Instant Pot. Adjust salt and pepper to taste.
- Ladle into bowls and garnish with a drizzle of homemade almond cream if desired.*
*For a thicker soup reduce the broth to 3 cups instead of 4 cups. This is good if serving to little ones so it doesn’t get as messy.
**To make the homemade almond cream, blend ¼ cup + 2 tablespoons slivered (not sliced or whole) almonds with 1/4 cup filtered water in a high speed blender on the juice setting (stop and scrape down the sides as needed). For a thinner consistency add more water. For a thicker consistency add more slivered almonds 1 tablespoon at a time.
- Category: Soup
This post is sponsored by Miniware. All opinions are my own. My family is officially obsessed with Miniware children’s dishware products. I love their modern, simple, yet functional design. They come in beautiful contemporary soft colors and are made from all-natural, eco-consious 100% bamboo fiber making them safe for my family and for the environment. In fact, when the product meets the end of its lifecycle, it is safe to burn or break down in soil just like plants.
Remember, from now through Friday, December 14, get 20% off your total purchase using code “ELAINE20” at checkout.