Creamy Carrot Soup

13 40 142
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Creamy Carrot Soup
Health Rating


29 gm Kelp (kombu, tangle) seaweed, raw
4 cup Water
5 medium Carrots (chopped)
3 potato Potato (chopped)
3 medium White onion (chopped - you can use 2 large leeks - if you do, don't use much of the green part)
2 cup Soy milk (plain)
4 tbsp Tamari, gluten free, reduced sodium
1 tsp, ground Thyme, dried
1 tsp, ground Basil, dried
1 tsp Marjoram
1 dash Black pepper (to taste)
1 tsp, ground Tarragon, dried (to taste)
3 sprig Parsley, fresh (for garnish - as much as you want)


1. Put the kelp and water in a soup pot, and bring to a boil. Add the carrots, potatoes, and leeks, and simmer until tender, about 15 to 20 minutes. Or pressure cook 3 to 4 minutes.

2. Put half of the soup, 1 cup soymilk, 2 tablespoons tamari, black pepper and tarragon in a blender and process until smooth. Repeat with the other half of the ingredients. Garnish with parsley and serve.

3. For a more delightfully orange soup, remove the kelp before blending. Most of the nutrients will have gone into the water. For a darker soup with all of the sea vegetable’s nutrients, blend with the kelp.


Optional holiday seasoning: Replace thyme, basil and marjoram with nutmeg.

Nutrition Facts

Per Portion

Calories 142
Calories from fat 14.2
Calories from saturated fat 2.3
Total Fat 1.6 g
Saturated Fat 0.3 g
Trans Fat 0
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 562 mg
Potassium 651 mg
Total Carbohydrate 25.8 g
Dietary Fiber 3.8 g
Sugars 8.0 g
Protein 6.1 g

Dietary servings

Per Portion

Milk Alternative 0.3
Vegetables 2.3

Energy sources