Whole30 Soups & Stews - Posh Plate

Creamy Tomato Carrot Soup {Whole30}

Jillian Wade — Fri, 23 Feb 2024 04:57:00 +0000

This isn’t your average tomato carrot soup. It’s a flavor explosion overflowing with health benefits, designed to satisfy your soul and nourish your body – all while adhering to paleo and Whole30 guidelines.

It costs approximately $3.93 to make this soup. The recipe makes six servings and costs around $0.65 per serving.

What You’ll Love About Tomato Carrot Soup With Ginger

Roasted veggies: This extra step of roasting the veggies intensifies the natural sweetness of the tomatoes and carrots, creating a deeply flavorful soup.
Paleo & Whole30 friendly: Grain-free and legume-free, yet packed with nutrients and fiber.
Versatile and Easy: Garnish this soup with different toppings for personalized flavor and follow the simple directions to make it easily any night of the week.

Ingredients To Make Creamy Tomato and Carrot Soup

Tomatoes	We used Beefsteak tomatoes. The color is vibrant red and really beautiful.
Carrots	You will need four large carrots, washed, peeled, and sliced in half for quicker cooking.
Potato	I like using Yukon gold potatoes because they tend to be creamier. You only need one that is washed and peeled.
Ginger	Will add spice and a nice earthy flavor.
Onion	Will add sweetness to the soup.
Garlic	Make sure to leave the skin on while roasting—this will prevent them from burning.
Vegetable Broth	This will help to add flavor and emulsify all of the roasted ingredients.
Other Essential Ingredients	Kosher salt, coarse black pepper, and extra virgin olive oil.

Estimated Recipe Cost:

Recipe Cost: $3.93

Per Serving Cost: $0.65

4 carrots – $0.51
1 Yukon gold potato – $0.26
1 onion – $0.50
2 large beefsteak tomatoes – $0.72
4 cloves garlic – $0.16
Olive oil – $0.05
Salt and pepper – $0.01
1 teaspoon grated ginger – $0.24
2 cups vegetable broth – $1.48

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in February 2024.

How To Make Carrot Tomato Soup:

***For complete recipe instructions, see the recipe card below.

Heat vegetable broth in a small saucepan and set aside.
Toss all vegetables and garlic with olive oil, salt, and pepper on a baking sheet. Ensure everything is well-coated.
Roast in a preheated 400°F (200°C) oven for 35-45 minutes. You’ll know the vegetables are done when they’re brown and crispy, and the carrots are fork-tender.
Transfer roasted vegetables and ginger to a high-speed blender.
Add hot vegetable broth and blend until smooth and creamy.
Serve immediately, garnished with fresh parsley, sliced jalapenos, cashew cream, or yogurt (all optional).

Tips For Roasting Vegetables

Leave the veggies whole: because we are roasting the vegetables at a high-temperature, keep the tomatoes whole because they will not survive in the oven —they will burn! And you don’t want that. The other veggies will hold up nicely.

Use plenty of fat: when drizzling olive oil over the vegetables, use your hands to coat each ingredient. Any spaces left without grease will dry out vs caramelize.

Skip the parchment paper: this applies to those who have a nonstick baking sheet. Skipping the sheet will help brown the bottom of the vegetables better. If you do not have a nonstick baking sheet, that’s ok, make sure to use parchment paper and not foil. Potatoes stick to foil really badly.

Carrot and Tomato Soup Recipe Variations:

Add cooked chicken, firm tofu, tempeh, or even chickpeas to this soup. I would add the protein after the soup has been purred.
If you want an anti-inflammatory boost, add a tbsp or so of freshly grated turmeric right before the blender ( I wouldn’t add dried turmeric).
Add fresh lemon juice. This adds a fresh flare and zing to the soup.

Recipe FAQs:

Can we eat tomato and carrot together?

It may not seem like a natural combination, but it is delicious! The flavors complement each other and create a warm and comforting bowl of soup.

What can I add to tomato soup for flavor?

My best tip for adding flavor to this soup is to roast the vegetables before adding them to the soup. This extra step enhances the overall flavor, adding depth and richness that cannot be achieved any other way.

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

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Creamy Tomato and Carrot Soup with Ginger

Creamy Tomato Carrot soup made with roasted vegetables, garlic, and spicy ginger. It's paleo, whole30, and super warm and comforting.

Course Soups & Stews

Cuisine American

Keyword carrot, dairy-free, soup, tomato, whole 30

Prep Time 10

Cook Time 45

Total Time 55

Servings people

Calories 60kcal

Author Jillian

Equipment

small saucepan
Baking sheet
Blender
vegetable peeler
Cutting board
Chef’s knife
Liquid measuring cup
Measuring spoons

Ingredients

4 carrots washed, peeled, and sliced in half lengthwise.
1 Yukon gold potato peeled, and cut into fourths
1 onion washed, peeled, and sliced in half
2 large beefsteak tomatoes or 4 smaller vine tomatoes, or 6 Roma tomatoes
4 cloves of garlic skin left on
Olive Oil
salt and pepper
1 tsp of grated ginger
2 cups of hot vegetable broth

Garnish (optional)

flat-leaf parsley
cashew cream
Jalapeno slices

US Customary – Metric

Instructions

Preheat the oven to 400°F
Heat vegetable broth in a small saucepan. Set aside.
Add all of the vegetables to the bakingsheet. Drizzle olive oil all over the vegetables and garlic. Season with salt and pepper and give the ingredients a rub with your hands to ensure everything is fully coated.
When ready, transfer the pan to the preheated oven and bake for 35-45 minutes or until brown and crispy, and the carrots are fork-tender.
Finally, transfer all of the roasted vegetables and fresh ginger into a high-speed blender. Next, add the hot vegetable broth. Then, process until smooth and creamy.
Serve right away. Garnish with fresh flat-leaf parsley, a drizzle of cashew cream, or yogurt.

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Easy Homemade Lamb Stew

Jillian Wade — Thu, 08 Dec 2022 19:11:00 +0000

Easy Homemade Lamb Stew

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

For more Mediterranean-inspired dishes, try my Mediterranean Egg Sandwich and Mediterranean Marinated Tomatoes.

Move over beef; there is a new star in town that helps take stew to a new level. This Mediterranean Lamb Stew is full of nutritious, hearty, bold flavors that are perfect for a cold night. In addition, the stew is made in one pot, making it the perfect weeknight meal. Mediterranean Lamb Stew is a rich stew full of warm spices and tender lamb. The flavors complement each other nicely, creating a comforting meal any time of the year. This lamb stew is amazing with a squirt of lemon juice right at the end.

Why You Will Love This Lamb Stew

There is something especially comforting about a pot of lamb stew simmering away on the stove. The broth turns rich and savory as it cooks, the vegetables soften perfectly, and the lamb becomes incredibly tender with every hour. It is the kind of dinner that fills the kitchen with the best smells and makes everyone suddenly very interested in what is cooking.

Lamb gives this stew a deeper flavor than traditional beef stew, with a richness that works beautifully with herbs, garlic, and slow-cooked vegetables. The broth thickens into something hearty enough to scoop up with crusty bread, yet simple enough for a cozy family dinner.

One of the best parts about this lamb stew recipe is that it tastes even better the next day. The flavors continue to develop overnight, making leftovers something to look forward to instead of an afterthought.

Ingredients To Make Mediterranean Lamb Stew

Boneless Lamb Stew Meat	This recipe calls for 2 pounds of lamb. I used grass-fed, halal lamb from Open Nature.
Onion & Garlic	They will help to build amazing flavor and aroma.
Cumin	Has a nice meaty flavor and pairs perfectly with red meat.
Roasted Tomatoes	Unlike regular tomatoes, fire-roasted tomatoes are going to give it a nice smoky flavor. However, if you are unable to find fire-roasted, use what you can find.
Vegetable Broth	Instead of adding water, vegetable broth is going to add the cooked-all-day flavor we are looking for.
Other Essential Ingredients	Olive oil, fresh mint, parsley, kosher salt, and pepper.

Ingredients and Estimated Cost:

Recipe Cost: $28.06

Per Serving Cost: $4.67

2 teaspoons extra virgin olive oil – $0.22
2 pounds grass-fed boneless lamb stew meat – $21.96
2 teaspoons kosher salt – $0.04
¼ teaspoon coarse black pepper – $0.02
1 cup onion – $0.62
6 cloves garlic – $0.24
2 teaspoons cumin – $0.06
14.5 ounce can fire roasted tomatoes – $1.24
4 cups vegetable broth – $2.03
⅓ cup mint – $0.75
1 cup parsley – $0.88

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in May 2026.

How To Make Lamb Stew

First, add olive oil, lamb, salt, and pepper to a pot and cook over medium-high heat until the meat has browned.
Next, add the onion and garlic and saute over medium heat for about fifteen seconds.
Add in the cumin and fry for another fifteen seconds.
Then, pour in the fire-roasted tomatoes and vegetable broth.
Mix in he parsley and mint and partially cover the pot with a lid. Bring the liquid to a boil. Lower the temperature to low and simmer for sixty minutes.
Finally, garnish with chopped mint, parsley, and a wedge of lemon.

***For complete recipe instructions, see the recipe card below.

Best Cut of Lamb for Stew

The best lamb stew starts with the right cut of meat. Lamb shoulder is usually the top choice because it has enough marbling and connective tissue to become tender and flavorful during slow cooking. Lamb leg can work too, though it tends to be leaner.

If your grocery store sells packaged lamb stew meat, it is often cut from the shoulder and works well for this recipe. Bone in lamb adds even more richness to the broth, though boneless lamb is easier to serve.

The key is giving the lamb enough cooking time. Low, steady simmering breaks down the tougher fibers and creates that fall-apart texture that makes stew so satisfying.

A Few Tips for the Best Lamb Stew

Brown the Lamb Well: Taking a few extra minutes to properly brown the lamb creates a deeper, richer flavor in the broth. Do not overcrowd the pot, or the meat will steam instead of sear.
Keep the Heat Low: A gentle simmer keeps the lamb tender. Cooking too aggressively can make the meat tough instead of soft and tender.
Let the Stew Rest Before Serving: Stew thickens slightly as it rests, and the flavors develop further after sitting off the heat for a few minutes.

What to Serve with Lamb Stew

This lamb stew pairs perfectly with warm, crusty bread, mashed potatoes, buttered egg noodles, or a simple green salad. Roasted vegetables or soft dinner rolls work especially well for soaking up every bit of the broth.

Make Ahead Instructions

Lamb stew is an excellent make-ahead dinner because the flavors continue developing as it sits. You can make the stew up to 2 days in advance and refrigerate it until ready to reheat.

If you make this lamb stew recipe, I would love to hear how it turned out for you! Leave a comment below and let me know what you served with it, or save the recipe for your next cozy dinner night.

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4.84 from 12 votes

Lamb Stew

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

Course Soups & Stews

Cuisine European-American

Keyword lamb, paleo, stew, whole30

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 514kcal

Author Jillian

Cost $28.06

Equipment

large pot
measuring spoons and cups
Liquid measuring cup
Cutting board
Chef’s knife

Ingredients

2 tbsp extra virgin olive oil
2 pounds grass-fed boneless lamb stew meat
2 tsp kosher salt
¼ tsp coarse black pepper
1 cup onion chopped about 1 onion
6 cloves of garlic finely chopped
2 tsp cumin
14.5 oz can fire-roasted tomatoes
4 cups vegetable broth about 32 oz or 1 pint
⅓ cup finely chopped mint
1 cup finely chopped parsley about 1 parsley bunch

FOR SERVING:

lemon wedges optional

US Customary – Metric

Instructions

In a pot over medium-high heat, add olive oil, lamb, salt, and pepper. Stir-fry until the meat has browned and caramelized.
2 tbsp extra virgin olive oil, 2 pounds grass-fed, 2 tsp kosher salt, ¼ tsp coarse black pepper
Next, lower the heat to medium. Add the onion and garlic. Saute until the onions have softened.
1 cup onion, 6 cloves of garlic
Then, add the cumin. Fry until aromatic, about 15 seconds.
2 tsp cumin
When ready, deglaze the pan with fire-roasted tomatoes and vegetable broth.
14.5 oz can fire-roasted tomatoes, 4 cups vegetable broth
Garnish with extra chopped mint, parsley, and a wedge of lemon.
⅓ cup finely chopped mint, 1 cup finely chopped parsley
Mix in the parsley and mint. Partially cover the pot with a lid. Bring to a boil.
Once a boil is reached, lower to a gentle simmer and continue to cook for 60 minutes or until the lamb is fork-tender.
Ladle and serve with lemon wedges (optional).
lemon wedges

Notes

Serve: Serving this soup with lemon wedges is optional, but the acid helps brighten the stew’s flavors. You can keep the stew out for about two hours before it needs to be stored and refrigerated.

Store: Store the stew in an airtight container in the refrigerator for 4-5 days.

Freeze: Once cooled, place the lamb stew in a freezer-safe container or zipper-top bag and freeze for up to three months.

Defrost: Defrost at room temperature for 4-5 hours or overnight in the refrigerator.

Reheat: Place the stew in a heavy-bottomed pot over medium heat until warm.

Nutrition

Recipe FAQs

Why is my lamb stew tough?

Lamb stew usually becomes tough when it has not cooked long enough. Tough cuts need time for the connective tissue to break down and become tender.

What stock goes with lamb?

I prefer the flavors of vegetable broth to go with this lamb stew. However, you could substitute another broth if you do not have vegetable broth.

Can I make lamb stew in a slow cooker?

Yes, brown the lamb first for the best flavor, then transfer everything to the slow cooker and cook on low for 7 to 8 hours.

Does lamb stew taste better the next day?

Absolutely. The flavors deepen overnight, making leftovers especially delicious.

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