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Best Carrot and Strawberry Soup

Carrot and Strawberry Soup with Cinnamon Croutons

Yield 4 Servings

Free of: gluten and top 8 allergens.

This one-pot meal is packed with personality! Carrot and Strawberry Soup is fresh, delicious...and easy to make.

 

Ingredients

Cinnamon Croutons

1/2 pound allergy-friendly, gluten-free bread (see recipe notes)

2 tbsp organic cane sugar

3/4 tsp ground cinnamon

1/8 tsp ground ginger

1 1/2 tbsp allergy-friendly margarine, melted, such as Earth Balance

Soup

1 tbsp grapeseed oil

1/2 cup chopped yellow onion

1/2 cup chopped celery

2 tsp chopped garlic

2 tsp curry powder

1/2 tsp dried basil

1/2 tsp minced fresh ginger

1 pound carrots, peeled and trimmed, cut into 1/4-inch coins (about 3 1/2 cups)

2 cups vegetable broth

1 pint strawberries, rinsed, hulled, and halved

1 (2 1/2-inch) cinnamon stick

1 cup coconut milk

Toasted sunflower seeds, optional garnish

Instructions

  1. For the croutons, preheat oven to 300-degrees F. Line a baking sheet with parchment paper. Set aside.
  2. Cut bread into 1/2 to 3/4-inch cubes. Place in a large bowl.
  3. In a small bowl, combine sugar, cinnamon, and ginger.
  4. Drizzle the bread cubes with margarine and gently toss to coat. Sprinkle cinnamon sugar over bread cubes. Again toss gently to evenly coat.
  5. Spread croutons on prepared baking sheet, giving them lots of room so they are not touching and can toast evenly.
  6. Bake until golden brown, dry and crisp, about 40 minutes, tossing croutons halfway through.
  7. Remove from oven and cool completely. Store, covered at room temperature. You will have more than you need for this recipe.
  8. For the soup, in a large saucepan, heat oil over medium heat. Add onion and celery and cook for 5 minutes.
  9. Add garlic, curry, basil, and ginger. Cook, stirring about 1 minute.
  10. Add carrots, broth, strawberries, and cinnamon stick. The soup will appear dry. However, when simmering begins, the strawberries will give off liquid. When soup comes to a simmer, reduce heat to medium-low and simmer gently until carrots are tender, about 20 minutes. Remove cinnamon stick.
  11. In batches, transfer soup to a high speed blender and puree until smooth. Return soup to saucepan over medium heat. Add coconut milk. Cook just until heated through.
  12. Ladle into bowls and garnish with croutons and sunflower seeds, if desired.

Notes

  • For the croutons, use your favorite baguette, artisan rolls or sliced bread. Some allergy-friendly breads are fragile and crumble easily. Therefore, be sure to toss gently with margarine and cinnamon sugar.
  • You can use olive oil in place of margarine when making the croutons.

Courses Soups & Salads

Recipe by Allergy Chefs at https://www.yourallergychefs.com/carrot-and-strawberry-soup-with-cinnamon-croutons/