Fire-roasted tomatoes mellow out the sweetness of the carrots, while ginger adds an unexpected zing in this low-fat vegan carrot and tomato soup.
Last week my husband came home with a 5-pound bag of organic carrots. “Kroger was out of the smaller bags,” he said. “So I thought you could make that carrot soup you’ve been talking about.” Me? Carrot soup? Clearly D has some other, carrot-loving wife he’s confusing me with because carrot soup is not something I spend much time talking about. You see–true confession–I’m a vegan who doesn’t really care for carrots.
Oh, I like them fine as a small component of some soup or stew. And I prefer them cooked to raw, though I can tolerate raw baby carrots if I load them down with enough hummus. I’m just not a big fan of concentrated carrot flavor, so no carrot juice or carrot soup for me. Or so I thought.
My over-crowded refrigerator convinced me otherwise. The gargantuan bag of carrots wouldn’t fit inside a vegetable drawer, so I had to clear out space for it smack dab in the middle of the fridge. I couldn’t get anything on that shelf in or out without moving the carrots, so very quickly I started trying to think of ways that I could get rid of them. And, of course, I came back around to the idea of carrot soup. I mean, did husband D really think I mentioned carrot soup, or was that his smooth way of asking for carrot soup? Maybe I should make carrot soup.
And so I started looking at carrot soup recipes and trying to imagine how all those carrots were going to taste. I looked at curried ones and gingery ones and one hummus-inspired one, but in the end, they all revolved around carrots. (Imagine that.) Finally, I spotted one that offered me an answer. It combined carrots with tomatoes. I love tomato soup, so I could imagine loving a carrot-tomato soup. And I did.
I got out all my appliances for this recipe. I used a food processor to chop the garlic and ginger and to slice the carrots, making the prep time very short. And then I used my Vitamix to blend the soup and my spiralizer to make the garnish.
I’m just lucky that long ago my husband agreed to always clean up if I cooked. He didn’t know what he was getting himself into! The clean-up may have been tedious, but we both loved the soup. The fire-roasted tomatoes cut the carrot flavor just enough for my taste without completely hiding it. Unfortunately, our teenager thought it was too gingery, so if you’re cooking for a picky child, consider replacing the ginger with cumin or Italian seasonings.
Gingery Carrot and Tomato Soup
- 1 large onion chopped
- 4 cloves garlic minced
- 1 1/2 tablespoons ginger root minced
- 3 - 4 cups vegetable broth
- 1 1/2 pounds carrots about 6 large, trimmed, peeled, and sliced
- 1 14.5 ounce can diced tomatoes fire-roasted preferred
- 2 - 3 teaspoons low-sodium soy sauce or wheat-free tamari
- 1/4 teaspoon cayenne pepper or hot smoked paprika
- 1 teaspoon tahini
- Heat a large, non-stick pot and add the onions. Cook, stirring often, until they soften. (If they start to stick, add water by the tablespoon.) Add the garlic and ginger and cook for another minute.
- Add 3 cups of the vegetable broth, carrots, and pepper or paprika. Bring to a boil, reduce heat, cover and cook until the carrots are tender, about 20 minutes. Add the remaining ingredients, EXCEPT tahini.
- Transfer half of the soup to a blender. Leave the top ajar (or remove the center cup from the Vitamix) and cover with a kitchen towel to allow steam to escape. Blend, beginning on low and increasing to high speed, until soup is completely smooth. Pour into another pot and repeat with the remaining soup.
- Simmer, covered, on very low heat for at least 20 minutes to allow flavors to blend. (The soup tastes better the longer it cooks, so if you have the time, give it longer.) If it seems too thick, add additional vegetable broth. Stir in the tahini, check seasonings, and add salt or additional red pepper to taste. Cook for another minute or two before serving hot, garnished with spiralized carrots, if you like.
Nutritional info is approximate.
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