Delicious Carrot and Tomato Soup
Warm up with a bowl of irresistibly comforting and vibrant Carrot and Tomato Soup, a perfect blend of sweet, tangy, and earthy flavors. This easy-to-make recipe combines sautéed onion and garlic with fresh carrots and ripe tomatoes, simmered in a savory vegetable stock and spiced with paprika and cumin for a boost of warmth and depth. The soup is effortlessly creamy thanks to blending, creating a velvety texture that pairs beautifully with optional garnishes like a swirl of cream, fresh herbs, or crunchy croutons. Ready in just 45 minutes, this versatile dish is ideal as a light lunch or satisfying dinner, and it’s naturally vegetarian with a dairy-free option to suit any diet. Bursting with wholesome ingredients and rich flavors, this Carrot and Tomato Soup will easily become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (chopped) onion
- 3 minced garlic cloves
- 4 medium (peeled and chopped) carrots
- 4 large (chopped) ripe tomatoes
- 4 cups vegetable stock
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon ground cumin
- 0.5 teaspoon paprika
- 1 teaspoon (optional) sugar
- 0.25 cup (optional for garnish) heavy cream or coconut cream
- 2 tablespoons (chopped, optional for garnish) fresh cilantro or parsley
- 1 cup (optional for serving) croutons
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the chopped carrots and tomatoes to the pot and stir well.
Pour in the vegetable stock and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20 minutes, or until the carrots are tender.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the soup to a countertop blender in batches and puree until creamy, then return it to the pot.
Season the soup with salt, black pepper, ground cumin, and paprika. Add sugar if desired to balance the acidity of the tomatoes.
If the soup is too thick, thin it out with additional vegetable stock or water, reheating as needed.
Serve the soup hot in bowls. Optionally, drizzle with a swirl of heavy cream or coconut cream, sprinkle with chopped cilantro or parsley, and garnish with croutons for added texture.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 5378 mg | 234% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 32.6 g | 116% | |
| Total Sugars | 60.2 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4700 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
