I love carrot cake! I also enjoy recreating something sweet into something savory…sort of a “flavor” juxtaposition, if you will. That was my thought process in creating this soup…silky, creamy, healthy, yet quite indulgent in terms of flavor. Delicious! Serve this wonderful “skinny” soup with any dinner menu, but it is especially delicious paired with Cran-Raspberry Brie Grilled Cheese Sandwiches!
Either in a steamer basket or immersed in water, cook the carrots until fork-tender. Drain.
Place half the cooked carrots with the vegetable stock in a blender or Vitamix®. Blend until smooth. Add the remaining carrots & blend until smooth.
Once the carrots are blended & smooth, add the pumpkin pie spice, vanilla, & walnuts. Again, blend till smooth......you want the walnuts to be completely pulverized!
Lastly, add the sugar, a ½ teaspoon salt, & the evaporated milk......if using the Vitamix®, place on the hot soup "mode"......if using a regular blender, simply blend till smooth, then pour into a saucepan & heat thoroughly......add additional kosher to taste, if needed. Serve the creamy skinny carrot cake soup in soup bowls or cups, sprinkle with additional pumpkin pie spice & chopped walnuts, if desired. Enjoy!