Creamy  Carrot Soup with Parsley Parmesan Crackers

Creamy Carrot Soup with Parsley Parmesan Crackers

If you've been a part of DrFoodie long, you'll know I favor soups and salads for lunches.  It's a great way to combine raw with cooked enzyme rich vegetables, easy digestion, and encouraged plant nutrition throughout the day.  Focusing on choosing a soup or salad for lunch reduces the need to develop creative meals throughout the day and lets you focus on leaving one meal of the day for recipes using meat and congestor foods:  supper.   Plus, it's easy to whip up a couple different soups over the weekend and portion out servings throughout the week without having to cook each day. Time saver, nutrient dense, plant based = perfection!

This week we're serving up Creamy Carrot Soup with a side of almond based Parsley Parmesan Crackers.  I love this recipe because it's so easy to mix and match spices and create different crispy crackers that end up being Builder function, not Congestor as with store bought varieties. 

Instead of a salad this time, I served it with walnut butter filled celery sticks for our Raw Eliminator portion


Creamy Carrot Soup

8 carrots

3 cloves garlic

2 T melted butter

1/4 c onion

2 c vegetable stock  

1 tsp salt

pinch nutmeg

dash pepper

1/2 can coconut milk or coconut cream


Peel and chop the carrots, garlic and onion.  Saute in the butter until lightly browned.  Add the stock, salt, nutmeg and pepper and bring to a boil.  Cover and simmer 20 min.  

Transfer to a food processor and puree, then add the coconut milk.

Delicious served with freshly grated parmesan cheese and the crackers below!


Parsley Parmesan Crackers

1 tsp garlic salt

1 egg

1 Tbsp olive oil

1 C almond flour

2 Tbsp parsley

1/2 c parmesan cheese


Mix all together, then roll out onto a parchment lined baking sheet.  I find it's easiest to roll this thick and sticky dough by constantly rinsing my small rolling pin with water.  It's okay, the water evaporates off in the oven.  Roll it very thin and then sprinkle with himalayan salt.  

Bake at 350 for 15 minutes, then 425 until brown.  Allow to crisp as it cools, then break into pieces.  

Click Here for a Printable Recipe Card


Other Recipes You Might Like:
Creamy White Bean Soup

Delicious Banana Dandelion Bread

Greek Yogurt Veggie Dip

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