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Curried Carrot & Tomato Soup

Veggies | Fat
Prep Time 30 minutes
Cook Time 20 minutes
Servings 4
Author Katie's Conscious Kitchen

Ingredients

Veggies

  • 1/2 onion diced
  • Two large carrots chopped
  • 1 28-oz can of tomatoes choose a quality brand like San Marzano or Muir Glen

Fat

  • 1/2 Tbsp olive oil
  • 1/2 cup coconut milk 4 oz
  • 1 Tbsp almond butter

Condiments & Seasonings

  • 10 oz veggie broth
  • 1/2 of a lime juiced
  • 2 Tbsp red curry paste or chili paste
  • 1/4 tsp onion powder
  • 1/8 tsp ground cumin
  • 1/2 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1 tsp good quality sea salt
  • 1/2 tsp black pepper

Instructions

  • Add the onion, oil, and carrots to a heavy bottomed soup pot.
  • Sauté over medium heat for 5 minutes or until the veggies are softened and fragrant.
  • Add the veggie broth and tomatoes. Simmer for another 5 minutes.
  • Add the almond, butter, coconut milk, and pieces and simmer over low heat for 10 minutes. Be careful not to boil the soup, as coconut milk is delicate and can scald.
  • Blend soup carefully using a blender in small batches or an immersion blender.
  • Store for up to 5 days, or freeze.
  • To serve, garnish with a drizzle of coconut milk and fresh herbs if desired.