Tomato Carrot Soup Recipe (Dairy-Free)
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!
Servings 4 servings
Ingredients
- 1 Tablespoon olive oil
- ½ medium white onion or ½ 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
- 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 to taste (see notes for substitutions)
- ½ cup canned coconut milk
- 1 to 1 ½ 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
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
Substitutions: Substitute red curry paste with ½ 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.
Nutrition
Serving: 1¼ cup serving | Calories: 186kcal | Carbohydrates: 17.7g | Protein: 3.6g | Fat: 13.1g | Saturated Fat: 6.1g | Sodium: 574.2mg | Fiber: 5.8g | Sugar: 8.1g
