This simple soup is perfect for those who need to avoid dairy yet still crave a creamy, sweet start to dinner.
5 large carrots, cut into 1-inch pieces
1 quart vegetable broth
1 tablespoon minced fresh ginger
white part of 2 scallions, chopped
1 cup plain almond milk
sea salt and white pepper to taste
1. Place carrots, broth, ginger, and scallions in a large saucepan. Bring to a boil, then reduce heat to a vigorous simmer and cook until carrots are almost tender, not mushy, about 20 minutes.
2. Remove from heat, puree in batches in a blender, and return to pot. Stir in almond milk, and keep warm until ready to serve (do not boil!).