How long does this recipe last?

Stored in an airtight container in the refrigerator, leftovers will stay fresh for up to 5 days. Reheat your vegan tomato carrot soup in the microwave or on the stovetop over medium heat.

Can I freeze leftovers?

Yes! You can freeze this recipe for up to 3 months. Thaw in the fridge overnight, and reheat as normal when you’re ready to serve.

How should I serve tomato carrot soup?

Of course, the classic way to serve this soup is with a grilled cheese sandwich, gluten-free, of course. However, it’s also great on its own topped with crispy chickpeas , croutons, or shredded cheese. Or, pair it with options like a veggie sandwich , kale salad , or gluten-free panko chicken .

Tomato Carrot Soup (Dairy-Free)

Description

This dairy-free tomato soup with carrots combines fresh veggies in a warm, spiced broth for a nutritious comfort food ready in under an hour!

Ingredients

Units Scale

1 Tablespoon olive oil
1/2 medium white onion or 1/2 cup chopped onion
2 garlic cloves or 2 teaspoons minced garlic
3 medium 6 inch carrots, peeled and chopped (150 - 170 grams)
10 to 12 ounces vegetable broth
28 ounce can whole peeled tomatoes or diced tomatoes, drained
1 Tablespoon creamy almond butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon onion powder, optional
1 to 2 Tablespoons red curry paste, to taste (see notes for substitutes)
1/2 cup canned coconut milk
1 to 1 1/2 Tablespoons arrowroot starch or cornstarch mixed with equal parts cold water or non dairy milk (see notes)
Sea salt and black pepper, to taste
Splash lime juice before serving
Optional Toppings - fresh chopped parsley, red pepper flakes

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Instructions

In a large soup pot, heat the oil over medium-high heat. Add the onion and garlic and cook for 5 minutes or until fragrant and the onions are lightly browned. Add the carrots (and additional oil, if needed) and cook over medium heat for another 4 to 5 minutes or until carrots soften.
Add the vegetable broth and the diced or whole peeled tomatoes. Mix and simmer for 5 minutes.
Stir in the almond, butter, salt, black pepper, cumin, cloves, ginger, optional onion powder, and curry paste. Bring the pot to a light boil then reduce the heat and simmer for 10 minutes.
Next, carefully transfer the soup into a high speed blender and puree until creamy. Alternatively, you can also use an immersion blender in the soup pot.
Place pureed soup back in the stock pot. Mix in the coconut milk and slurry and cook over medium-low heat, stirring on occasion, for another 5 minutes.
Taste and adjust seasonings, if needed. Add a splash of lime juice (optional) to the pot before serving.
Serve and top with fresh parsley.
Store in the fridge covered for up to 5 days.

Notes

Substitute Tips – Substitute red curry paste with 1/2 teaspoon curry powder and 1 Tablespoon chili sauce. I don’t recommend peanut butter as it will overpower the taste of the spices

Prep Tips – To prepare the slurry, whisk together the arrowroot powder or cornstarch into equal parts of cold liquid (water or non-dairy milk) until smooth in a small glass or bowl.

Storage Options – Freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stove Top
Cuisine: African

Nutrition

Serving Size: 1 ¼ cup serving
Calories: 186
Sugar: 8.1 g
Sodium: 574.2 mg
Fat: 13.1 g
Saturated Fat: 6.1 g
Carbohydrates: 17.7 g
Fiber: 5.8 g
Protein: 3.6 g
Cholesterol: 0 mg