Tomato Carrot Soup
Ingredients
The soup base
-
1
Tablespoon
olive oil
-
½
medium
white onion
-
2
cloves
garlic
-
3
medium
carrots, peeled and chopped
-
10 to 12
ounces
vegetable broth
-
28
ounce can
whole peeled tomatoes or diced tomatoes
-
1
Tablespoon
creamy almond butter
-
1
teaspoon
kosher salt
-
½
teaspoon
black pepper
-
½
teaspoon
ground cumin
-
½
teaspoon
cinnamon
-
¼
teaspoon
ground cloves
-
¼
teaspoon
ground ginger
-
¼
teaspoon
onion powder (optional)
-
1 to 2
Tablespoons
red curry paste
-
½
cup
canned coconut milk
-
1 to 1 ½
Tablespoons
arrowroot starch or cornstarch
-
to taste
sea salt and black pepper
-
splash
lime juice
Optional toppings
-
to taste
fresh chopped parsley
-
to taste
red pepper flakes
Instructions
- Heat oil in a large soup pot over medium-high heat and cook onion and garlic until fragrant.
- Add carrots and cook until softened.
- Pour in vegetable broth and tomatoes, then simmer for 5 minutes.
- Stir in almond butter, spices, and curry paste, then bring to a light boil and simmer for 10 minutes.
- Blend the soup until creamy using a high-speed blender or immersion blender.
- Return the soup to the pot and mix in coconut milk and slurry, cooking for another 5 minutes.
- Adjust seasonings and add lime juice before serving.
- Top with fresh parsley and serve.
Nutrition Facts (estimated)
Servings
4-5
Calories
186
Total fat
13.1g
Total carbohydrates
17.7g
Total protein
3.6g
Sodium
574.2mg
Cholesterol
0mg
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