50+ Flavorful Friday Dairy-Free Creamy Soup Recipes to End Your Week

Fridays are the perfect opportunity to unwind and treat yourself to a comforting, delicious meal.

But if you’re looking to skip the dairy without sacrificing flavor or creaminess, you’re in for a treat!

Dairy-free creamy soups are not only rich and satisfying, but they also cater to various dietary preferences, ensuring everyone can indulge in a bowl of pure comfort.

Whether you’re craving the velvety texture of coconut milk, the natural creaminess of cauliflower, or the nourishing goodness of root vegetables, this collection of 50+ dairy-free creamy soup recipes will inspire you to get cozy and creative in the kitchen.

In this blog post, we’ve gathered a wide range of creamy soups that are entirely dairy-free, offering the same rich and indulgent experience without the use of cream or milk.

With hearty vegetables, flavorful herbs, and plant-based ingredients like coconut milk or almond milk, these soups are a fantastic way to start or end your Friday evening.

Perfect for those who are lactose intolerant, vegan, or simply prefer dairy-free meals, these soups will leave you feeling full and satisfied without compromising on taste or texture.

50+ Flavorful Friday Dairy-Free Creamy Soup Recipes to End Your Week

Friday evenings should be a time to relax, unwind, and enjoy a comforting meal—and there’s nothing more comforting than a bowl of creamy soup.

With these 50+ dairy-free creamy soup recipes, you can indulge in the creamy, rich texture of traditional soups, but with a twist that’s both healthy and dairy-free.

From velvety roasted vegetables to aromatic coconut-based creations, these recipes offer a variety of flavors and ingredients that will excite your taste buds.

No matter your dietary needs, you’ll find the perfect soup to enjoy this Friday night, and perhaps even make it a weekly tradition.

So grab your spoon and enjoy the warmth and comfort that only a bowl of creamy soup can offer!

Dairy-Free Creamy Tomato Basil Soup

This dairy-free creamy tomato basil soup is a comforting, velvety blend of tomatoes and aromatic basil. Using coconut milk as a creamy base, it delivers richness without dairy. The soup is lightly seasoned with garlic, onions, and a touch of balsamic vinegar, making it a perfect Friday meal to wind down the week with a bowl of warmth.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tsp dried basil
• 1/2 tsp dried oregano
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onions and garlic, sautéing for about 5 minutes until softened.
2. Add the crushed tomatoes, coconut milk, and vegetable broth to the pot. Stir to combine.
3. Add dried basil, oregano, and balsamic vinegar. Season with salt and pepper to taste.
4. Bring the soup to a simmer, cover, and cook for 20 minutes, stirring occasionally.
5. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches.
6. Once blended, return to heat if necessary. Adjust seasoning to taste.
7. Serve hot, garnished with fresh basil leaves.

This dairy-free creamy tomato basil soup is a perfect dish to enjoy with a slice of crusty bread or as a standalone meal. The coconut milk adds a subtle richness that pairs beautifully with the acidity of the tomatoes and the freshness of basil. It’s a simple yet satisfying dish that is easy to make, making it a wonderful choice for a relaxed Friday evening meal. Plus, it’s a great way to get your vegetable intake in a comforting, flavorful form!

Dairy-Free Creamy Butternut Squash Soup

This rich and velvety dairy-free creamy butternut squash soup is a seasonal favorite. Roasted butternut squash is pureed with coconut milk and seasoned with a blend of aromatic spices to create a warm, indulgent soup that’s perfect for colder weather. Its creamy texture and natural sweetness from the squash make it an irresistible Friday treat.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 25-30 minutes until soft and lightly browned.
2. In a large pot, heat the remaining olive oil over medium heat. Add the diced onion and garlic, cooking for 5-7 minutes until fragrant and softened.
3. Add the roasted squash to the pot along with the ground ginger, cinnamon, and nutmeg. Stir to combine.
4. Pour in the coconut milk and vegetable broth, bring the mixture to a simmer, and cook for 10 minutes to let the flavors meld.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer it to a blender in batches.
6. Adjust seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This creamy butternut squash soup is a delightfully satisfying dish that will leave you feeling full and cozy. The natural sweetness of the butternut squash pairs perfectly with the warming spices, while the coconut milk provides a creamy, dairy-free richness. It’s the ultimate comfort food, especially when served with a crunchy piece of bread or a light salad on the side. Whether you’re hosting friends or simply enjoying a quiet Friday night, this soup will surely hit the spot.

Dairy-Free Creamy Sweet Potato Soup

This dairy-free creamy sweet potato soup is a vibrant, nutrient-packed dish that’s perfect for a cozy Friday night. The naturally sweet and creamy texture of the sweet potatoes is enhanced by coconut milk, creating a rich, smooth soup that’s both comforting and healthy. A pinch of cumin and coriander gives it a delightful, earthy flavor that will warm you from the inside out.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp smoked paprika
• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking for 5-7 minutes until softened.
2. Add the cubed sweet potatoes to the pot along with cumin, coriander, and smoked paprika. Stir well to coat the sweet potatoes in the spices.
3. Pour in the coconut milk and vegetable broth, and bring to a simmer. Cook for 20-25 minutes until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
5. Taste and season with salt and pepper as needed.
6. Serve hot, garnished with fresh cilantro.

This creamy sweet potato soup is an incredibly satisfying and nutritious dish that is perfect for a dairy-free diet. The coconut milk adds a velvety texture while complementing the natural sweetness of the sweet potatoes. The blend of spices provides just the right amount of warmth, making it a great dish for both lunch and dinner. Whether you’re winding down from a busy week or simply craving a light yet comforting meal, this soup is an excellent choice for your Friday evening.

Dairy-Free Creamy Carrot Ginger Soup

This dairy-free creamy carrot ginger soup is a refreshing and vibrant blend of sweet carrots and zesty ginger. The addition of coconut milk gives it a smooth and creamy texture, making it the perfect soup for a cozy, yet light, Friday meal. The hint of ginger adds a nice touch of warmth, making it ideal for colder evenings or a light weeknight dinner.

Ingredients:

• 1 lb carrots, peeled and chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 1 tsp ground turmeric
• 1 can (14 oz) full-fat coconut milk
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing for about 5 minutes until softened.
2. Add the chopped carrots and grated ginger to the pot. Stir in the turmeric and cook for another 2 minutes to allow the spices to bloom.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer. Cook for 20-25 minutes until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. If using a blender, let the soup cool slightly before blending in batches.
5. Adjust seasoning with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This creamy carrot ginger soup is the perfect balance of sweet, savory, and spicy. The carrots provide a natural sweetness, while the ginger gives it a fresh and slightly warming kick. The coconut milk makes the soup luxuriously creamy without any dairy, making it suitable for those on dairy-free diets. This bright and flavorful soup is light yet filling, perfect for a Friday evening when you want something healthy, comforting, and easy to make.

Dairy-Free Creamy Cauliflower Soup

This dairy-free creamy cauliflower soup is a comforting, velvety dish that’s perfect for a chilly Friday night. The cauliflower is simmered until tender and then blended with coconut milk to create a smooth, creamy texture. With subtle seasoning and a hint of garlic, this soup is a light but satisfying option that’s both nourishing and flavorful.

Ingredients:

• 1 medium head of cauliflower, chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1/2 tsp ground turmeric
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking for 5-7 minutes until softened.
2. Add the chopped cauliflower to the pot, stirring for another 2 minutes to combine with the onions and garlic.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 15-20 minutes, or until the cauliflower is tender.
4. Add the coconut milk, turmeric, and cumin. Stir well and cook for another 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This creamy cauliflower soup is a comforting and satisfying option that’s perfect for a Friday night meal. The cauliflower provides a mild, subtle flavor, while the coconut milk adds richness and creaminess without dairy. The turmeric and cumin bring a warm, earthy depth to the soup, making it a delicious and healthy choice. It’s light yet filling, making it a great option for anyone looking for a nourishing, dairy-free dinner.

Dairy-Free Creamy Leek and Potato Soup

This creamy leek and potato soup is a classic comfort dish with a dairy-free twist. The combination of soft potatoes and tender leeks in a creamy coconut milk base creates a rich and velvety texture that’s perfect for a Friday night meal. With fresh herbs and a touch of garlic, this soup is hearty yet light, making it a delicious way to end the week.

Ingredients:

• 2 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add sliced leeks and minced garlic, cooking for about 5 minutes until softened and fragrant.
2. Add the diced potatoes and dried thyme to the pot, stirring to combine.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 20 minutes, or until the potatoes are tender.
4. Add the coconut milk and continue cooking for another 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh chives.

This leek and potato soup is the perfect dairy-free comfort food to enjoy on a Friday evening. The creamy texture from the coconut milk makes it feel indulgent, while the leeks and potatoes create a rich, satisfying base. The addition of fresh herbs like thyme and chives brings out the soup’s delicate flavors. It’s light enough to enjoy on its own or paired with a simple salad, making it a versatile and delicious choice for a cozy night in.

Dairy-Free Creamy Broccoli Soup

This dairy-free creamy broccoli soup is a healthy, rich, and flavorful dish that’s perfect for any day of the week. The broccoli is cooked until tender, then blended with coconut milk for a creamy base without any dairy. This soup is full of nutrients and has a lovely balance of earthy broccoli and creamy coconut milk, making it a comforting and satisfying Friday night meal.

Ingredients:

• 1 large head of broccoli, chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1/2 tsp ground nutmeg
• Salt and pepper to taste
• Fresh lemon juice (optional)
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until softened.
2. Add the chopped broccoli to the pot and stir for another 2 minutes to combine with the onions and garlic.
3. Pour in the vegetable broth, bring to a simmer, and cook for about 15-20 minutes until the broccoli is tender.
4. Add the coconut milk and nutmeg, and stir well. Cook for an additional 5 minutes to let the flavors meld.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend in batches.
6. Season with salt, pepper, and a squeeze of fresh lemon juice, if desired.
7. Serve hot, garnished with fresh parsley.

This creamy broccoli soup is both comforting and nutritious, perfect for anyone looking for a filling yet light soup. The coconut milk creates a rich, velvety texture, while the broccoli offers a nutrient-packed base. The nutmeg adds a subtle warmth to the flavor, making it a cozy dish to enjoy after a busy week. Whether enjoyed as a standalone meal or paired with a side salad, this soup is a delightful way to celebrate a dairy-free Friday night.

Dairy-Free Creamy Zucchini Soup

This creamy zucchini soup is light yet satisfying, with the freshness of zucchini combined with the richness of coconut milk. It’s a great way to use up an abundance of zucchini and enjoy a velvety, dairy-free soup that’s perfect for a relaxing Friday evening. The addition of fresh herbs and a touch of garlic elevates the soup’s flavor, making it a delightful, healthy choice.

Ingredients:

• 4 medium zucchinis, chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, cooking for 5-7 minutes until fragrant and softened.
2. Add the chopped zucchini and dried basil, stirring for 2 minutes to combine with the onions and garlic.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 15-20 minutes, or until the zucchini is tender.
4. Add the coconut milk, stir to combine, and cook for another 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or blend in batches using a regular blender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

This creamy zucchini soup is a refreshing and light option for a dairy-free meal. The zucchini brings a subtle, slightly sweet flavor, while the coconut milk provides a creamy base without dairy. It’s the perfect dish for a Friday night when you want something easy to make but still comforting. With fresh herbs and garlic, this soup is a simple yet delicious way to enjoy a nourishing meal.

Dairy-Free Creamy Mushroom Soup

This creamy mushroom soup is a rich and earthy option for a dairy-free Friday dinner. The mushrooms give the soup a hearty, savory flavor, while the coconut milk provides a smooth and creamy texture. With garlic, thyme, and a touch of white wine, this soup is full of depth and is perfect for a cozy evening.

Ingredients:

• 1 lb mushrooms, sliced (any variety, such as cremini or button)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/2 cup white wine (optional)
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the sliced mushrooms to the pot and cook for 7-10 minutes until they release their moisture and begin to brown.
3. If using white wine, pour it in now and let it cook off for 2-3 minutes.
4. Add the vegetable broth and dried thyme, bringing the soup to a simmer. Cook for 15 minutes.
5. Stir in the coconut milk and cook for another 5 minutes to let the flavors meld.
6. Use an immersion blender to puree the soup until smooth, or blend in batches.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme.

This creamy mushroom soup is a rich, comforting dish that’s perfect for a dairy-free Friday night meal. The mushrooms give the soup an earthy, savory base, while the coconut milk adds a smooth and creamy texture. The white wine enhances the flavors, making this soup feel luxurious and indulgent. Whether paired with a side of toasted bread or enjoyed on its own, this soup is sure to be a favorite among those looking for a hearty, dairy-free option.

Dairy-Free Creamy Sweet Potato Soup

This dairy-free creamy sweet potato soup is a flavorful and nourishing option for a Friday dinner. With its naturally sweet and creamy texture from the sweet potatoes, combined with the richness of coconut milk, this soup is both satisfying and comforting. The addition of warming spices like cinnamon and cumin elevates the flavor, making it the perfect meal to enjoy on a cozy evening.

Ingredients:

• 2 large sweet potatoes, peeled and chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the chopped sweet potatoes and grated ginger to the pot. Stir in the cinnamon and cumin, and cook for another 2-3 minutes to let the spices bloom.
3. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 20-25 minutes, or until the sweet potatoes are tender.
4. Stir in the coconut milk and cook for an additional 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender and blend in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This creamy sweet potato soup is a perfect balance of sweet, savory, and spicy flavors. The natural sweetness of the sweet potatoes is complemented by the earthy spices and the creamy coconut milk, making for a rich and satisfying meal. It’s a wonderfully comforting soup, ideal for a light yet fulfilling Friday dinner that’s completely dairy-free and packed with nutrients.

Dairy-Free Creamy Butternut Squash Soup

This dairy-free creamy butternut squash soup is a vibrant and velvety dish that combines the sweetness of the squash with the richness of coconut milk. The delicate seasoning with a hint of sage and nutmeg adds depth to the soup, making it a perfect autumn-inspired meal. It’s simple to prepare and provides a warm, comforting dish for any Friday evening.

Ingredients:

• 1 medium butternut squash, peeled, seeded, and chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1/2 tsp ground sage
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, cooking for 5-7 minutes until softened.
2. Add the chopped butternut squash to the pot, stirring for a couple of minutes to combine with the onions and garlic.
3. Pour in the vegetable broth and bring the soup to a simmer. Cook for 20-25 minutes, or until the squash is tender.
4. Stir in the coconut milk, sage, and nutmeg. Cook for an additional 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender and blend in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh sage leaves.

This creamy butternut squash soup is a perfect autumn dish that’s rich in flavor and texture. The sweetness of the squash shines through, enhanced by the creamy coconut milk and savory spices. The soup is both comforting and light, making it an excellent choice for a dairy-free Friday dinner. The fresh sage garnish adds a beautiful herbal note, making this soup not only delicious but aromatic as well.

Dairy-Free Creamy Tomato Basil Soup

This dairy-free creamy tomato basil soup is a comforting and tangy dish that’s perfect for a simple yet satisfying Friday meal. The rich tomatoes are pureed with the creaminess of coconut milk, while fresh basil adds a fragrant touch. This soup brings together classic flavors in a creamy, dairy-free format, making it ideal for a cozy night in.

Ingredients:

• 4 cups fresh tomatoes, chopped (or 2 cans of diced tomatoes)
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) full-fat coconut milk
• 1 cup vegetable broth
• 1 tsp dried basil
• 1 tsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the chopped tomatoes (or canned tomatoes) to the pot. Stir in dried basil and cook for 5 minutes to allow the tomatoes to break down.
3. Pour in the vegetable broth and balsamic vinegar, bringing the soup to a simmer. Cook for 15-20 minutes, allowing the flavors to meld.
4. Stir in the coconut milk and cook for an additional 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or blend in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh basil leaves.

This creamy tomato basil soup is a simple yet indulgent dairy-free option for a Friday night dinner. The combination of ripe tomatoes and fragrant basil creates a satisfying base, while the coconut milk adds richness and creaminess without the dairy. The balsamic vinegar adds a touch of acidity that brightens the flavors. Serve it with some crusty bread, and you have the perfect end to the week.

Dairy-Free Creamy Cauliflower Soup

This dairy-free creamy cauliflower soup is a light yet indulgent dish, perfect for a Friday night. The cauliflower, when cooked and blended, creates a velvety smooth texture that mimics the creaminess of traditional soups without the dairy. Enhanced with garlic, thyme, and a touch of lemon, this soup is both flavorful and nourishing. It’s an ideal choice for those seeking a comforting, plant-based meal to wind down the week.

Ingredients:

• 1 large head of cauliflower, chopped into florets
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1 tsp dried thyme
• Juice of 1/2 lemon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the cauliflower florets to the pot and stir for 2-3 minutes to combine with the onions and garlic.
3. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, or until the cauliflower is tender.
4. Stir in the coconut milk and dried thyme, and cook for another 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender and blend in batches.
6. Season with salt, pepper, and fresh lemon juice.
7. Serve hot, garnished with fresh parsley.

This creamy cauliflower soup is light yet satisfying, offering the perfect combination of flavors to relax with on a Friday evening. The cauliflower provides a natural creaminess, while the coconut milk enriches the texture and flavor. The added lemon juice gives the soup a refreshing brightness, and the thyme adds a savory touch. Whether enjoyed as a main dish or paired with a side salad, this soup is a great way to indulge without dairy.

Dairy-Free Creamy Carrot Soup

This dairy-free creamy carrot soup is a delightful, sweet-savory dish that’s naturally creamy without any dairy. The carrots offer a natural sweetness, while the ginger and cumin add warmth and complexity. Coconut milk provides a silky texture, making this soup perfect for a comforting Friday meal. It’s simple, healthy, and a great way to enjoy the flavors of the season.

Ingredients:

• 6 medium carrots, peeled and chopped
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, peeled and grated
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing for 5-7 minutes until softened.
2. Add the chopped carrots and grated ginger to the pot, stirring for 2-3 minutes to combine.
3. Sprinkle in the ground cumin and stir well to coat the vegetables with the spice.
4. Pour in the vegetable broth and bring to a simmer. Cook for 15-20 minutes, or until the carrots are tender.
5. Stir in the coconut milk and cook for an additional 5 minutes.
6. Use an immersion blender to puree the soup until smooth, or blend in batches.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh cilantro.

This creamy carrot soup is a flavorful and comforting option that highlights the natural sweetness of carrots. The coconut milk gives the soup a luxurious creaminess, while the ginger and cumin add warmth and depth of flavor. It’s a perfect way to celebrate a dairy-free Friday meal that’s both nourishing and satisfying. The fresh cilantro garnish provides a nice pop of color and freshness to complete the dish.

Dairy-Free Creamy Pea Soup

This dairy-free creamy pea soup is a simple yet flavorful dish that’s perfect for a Friday night. The sweet taste of peas combined with the creamy coconut milk creates a satisfying and wholesome soup without any dairy. Fresh mint and a hint of garlic elevate the flavor, making this a delightful and refreshing option for a light and nourishing meal.

Ingredients:

• 4 cups frozen peas
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 can (14 oz) full-fat coconut milk
• 1/2 tsp dried mint or 1 tbsp fresh mint, chopped
• Salt and pepper to taste
• Fresh mint for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced onion and garlic, sautéing for 5-7 minutes until softened and fragrant.
2. Add the frozen peas to the pot and cook for another 2-3 minutes.
3. Pour in the vegetable broth and bring to a simmer. Cook for 10-15 minutes until the peas are tender.
4. Stir in the coconut milk and dried mint, and cook for another 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or blend in batches.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh mint.

This creamy pea soup is a refreshing and light option for a dairy-free Friday dinner. The sweetness of the peas pairs perfectly with the creamy coconut milk, creating a smooth and velvety texture. The mint adds a refreshing element, making this soup a unique and flavorful choice. Whether enjoyed as a starter or a main dish, this soup is a delightful and healthy way to end the week.

Note: More recipes are coming soon!