Classic Tomato and Carrot Soup
A silky, flavorful vegan tomato soup blended with sweet carrots, herbs, and a touch of creaminess — the ultimate balance of cozy and nutritious.
Ingredients
For the Soup:
- 5 ripe tomatoes chopped
- 3 medium carrots peeled and sliced
- 1 onion diced
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 3 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- ½ teaspoon chili flakes optional
- ½ cup coconut milk or cashew cream
For Garnish:
- Fresh parsley or basil leaves
- Drizzle of olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; sauté until golden and aromatic.
- Stir in chopped carrots and tomatoes; cook for 10 minutes until softened.
- Add salt, pepper, thyme, and paprika. Mix well.
- Pour in vegetable broth and bring to a gentle simmer.
- Cook for 15 minutes or until carrots are tender.
- Blend the soup until creamy and smooth.
- Stir in coconut milk and heat for another minute.
- Serve hot, garnished with parsley and olive oil drizzle.
Notes
Nutritional Values (Per Serving)
- Calories: 230
- Total Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 32 g
- Fiber: 6 g
- Protein: 5 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 95%
- Vitamin C: 55%
- Iron: 9%
- Calcium: 6%
- Potassium: 20%
Additional Notes / Tips
- Roast the carrots and tomatoes first for a deeper, caramelized flavor.
- Add a pinch of cumin for a subtle earthy twist.
- Swap coconut milk for almond milk for a lighter version.
- Pairs beautifully with vegan grilled cheese — because balance.
- This soup freezes perfectly — future you will thank you for the effort.