19/11/2022
Tomato carrot soup 🥣
Carrots and tomato are a match made in soup heaven.
INGREDIENTS
This makes 2-4 servings of soup
1 sweet yellow onion – finely diced
2 large carrots – roughly chopped (about 2 cups of carrot)
4 cloves garlic – minced
1 14 ounce can whole peeled tomatoes
~1/2 cup finely chopped basil
2 tsp grated ginger
4 cups vegetable broth
1 cup cashews (if allergic to cashews sub out 1 cup of the vegetable broth for 1 cup coconut milk)
1 tsp maple syrup
1 tsp salt (add more to taste)
1 tsp black pepper
1 tsp paprika
juice from 1/2 lemon
1 tbsp nutritional yeast (optional for flavor)
INSTRUCTIONS
Heat a generous coating of oil in a large pot over medium heat.
Add onions to pot and cook for 8 minutes until transculent.
Add garlic and cook for 2 more minutes.
Add all remaining ingredients to the pot. Cover and simmer for 20-25 more minutes or until everything is cooked through.
Add soup to a blender and blend until smooth. If you have an immersion blender you can use that as well.
Divide out soup and serve with your favorite toppings and sides.