Description
This creamy vegan tomato soup is an African-inspired type of dairy free bisque. Made with simple wholesome ingredients, it’s quick to make and naturally gluten free, paleo and vegan.
Ingredients
Units
Scale
- 5 green onions, stem only (or 1/3 cup chopped white onion)
- 1/2 to 1 Tablespoon olive oil
- Two 6 inch carrots- peeled and chopped (extra for garnishing if desired)
- 10 ounces of vegetable broth
- One 28 ounce can of whole peeled tomatoes, drained
- Juice of 1/2 of a lime
- 1 Tablespoon creamy almond butter
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 Tablespoons red curry paste (see notes for substitutes)
- 1/2 cup coconut milk (canned)
- 1.5 Tablespoons arrowroot starch or cornstarch mixed with equal parts cold water or non dairy milk
- 1/4 teaspoon onion powder
- Sea salt and pepper to taste
Optional Toppings:
- Fresh chopped parsley or green onion
- Red pepper flakes
Instructions
- Place onion, oil, and chopped carrots in stock pot. Cook in pan on medium heat for 5-8 minutes or until onions are browned and carrots softened.
- Add 10 ounces of vegetable broth and whole peeled tomatoes. Mix and simmer 5 minutes.
- Next add lime juice, almond, butter, salt/pepper, spices, curry paste, and coconut milk. Bring to a light boil then reduce heat and simmer for 10 minutes.
- Carefully transfer soup into a blender (or Vitamix) and puree until creamy. You can also use a hand blender.
- Place pureed soup back in the stock pot. Add the onion powder and arrowroot “slurry” (see notes) and cook on medium low, whisking, for another 5 minutes. You don’t want arrowroot starch to cook too long with the soup. It’s best to add last.
- If using corn starch, you can add it sooner and cook longer and it thickens food quickly and at higher temperatures and won’t break down.
- Taste and adjust salt/spices if needed.
- Serve and garnish with toppings of choice.
- Store in fridge covered for up to 5 days or freeze.
Notes
For the slurry. Mix the arrowroot into equal parts cold liquid (water or non-dairy milk) and whisk until smooth. If using arrowroot starch, add after blending.
Curry paste substitutes – Red curry paste can be found in an Asian supermarket or Whole Foods. But if you can’t find it, then substitute red curry paste with 1/2 tsp curry powder and 1 tablespoon chili sauce.
- Prep Time: 5
- Cook Time: 25
- Category: side dish, soup
- Method: stove
- Cuisine: African
Nutrition
- Serving Size: 1
- Calories: 219
- Sugar: 4.1g
- Sodium: 867mg
- Fat: 14.1g
- Saturated Fat: 6.5g
- Carbohydrates: 21.9g
- Fiber: 3.4g
- Protein: 4.9g
- Cholesterol: 0mg
