This creamy Zanzibarcarrot-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.
- 4-5 green onions, stem only (or 1/4 c chopped white)
- 1/2 tbsp olive oil
- Two 6 inch carrots- chopped
- 10 ounces of vegetable broth (extra for mixing starch)
- One 28 ounce can of whole peeled tomatoes
- 1 to 2 tbsp Lime Juice (or 1/2 of a Lime)
- 1 tbsp Almond butter
- 1 tsp kosher Salt
- 1/2 tsp black pepper
- 1/8 teaspoon Ground Cumin
- 1/2 tsp Cinnamon
- 1/4 tsp ground Cloves
- 1/4 tsp ground Ginger
- 2 tbsp Red curry paste or spicy chili paste
- 1/2 cup Coconut milk lite
- 1-2. Tbsp Arrowroot starch or corn starch (not paleo) mixed with water or non dairy milk. (see notes)
- 1/4 tsp Onion powder
- Sea salt and Pepper to taste
- Fresh Parsley or oregano
- Red pepper flakes to garnish
- Olive Oil to drizzle
- 3 tbsp Crushed roasted almonds nuts
- sliced lime
- crushed black pepper to sprinkle
- 1 large carrot; spiralized or ribbon-cut
- 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 your almond, butter, salt/pepper, spices, chili paste,and coconut milk. Bring to a light boil then reduce 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 best to add last.
- If using corn starch, you can add it sooner and cooker longer and it thickens food quickly and at higher temperatures and won’t break down.
- Taste and adjust salt/spices if needed.
- Serve with toppings of choice. Optional cooked chicken or shrimp will boost protein! Spiralized veggie noodles of choice to garnish. This adds more texture.
- Store in fridge covered for up to 5 days or freeze.
For the slurry. Mix the arrowroot into a 1/2 c of a cold liquid (water or non-dairy milk) and whisk until smooth. If using arrowroot starch, add after blending.
- 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
Keywords: tomato soup, paleo, gluten free, curry, vegan, dairy free