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"This creamy carrot soup is unlike anything you&amp;#x27;ve ever had! It&amp;#x27;s vegan and dairy-free, along with containing the goodness of protein-rich almond milk and the summer-fresh flavor of tarragon and sage. Cream of Carrot Soup With Almond Croutons Gluten-Free, Dairy-Free, Vegan Serves 4 Ingredients 2 1/2 lb. carrots, peeled and chopped 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper 2 slices whole-grain bread* 1 tbsp. extra virgin olive oil 2 tbsp. sliced almonds 1/2 cup almond milk 1/2 tsp. fresh tarragon, finely chopped 1/2 tsp. fresh sage, finely chopped Directions 1. Preheat oven to 350 degrees F. 2. Add carrots to a large soup pot and cover with cold water, sea salt, and pepper. Cover and bring to a boil, then lower heat and simmer for 25 minutes or until the carrots are tender. Reserve 1 cup of the cooking water. 3. Meanwhile, slice bread into 1/4-inch cubes to make croutons. Add cubed bread to a large mixing bowl with olive oil and sliced almonds. Gently toss to combine. Place croutons onto a baking sheet and bake in the oven for 15 to 20 minutes or until golden brown and crunchy. 4. Transfer the carrots and 1 cup of water to a blender; pulse until smooth. Add almond milk, tarragon, and sage; puree soup until well combined. Transfer soup to four serving bowls. 5. Serve warm topped with almond croutons. *Recipe can be made gluten-free by using gluten-free bread instead of gluten-containing bread. View the Glamour&amp;#x27;s Healthy, Easy Dinner Ideas notebook on Springpad"^^<http://www.w3.org/2001/XMLSchema#string>
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