Creamy Tomato and Carrots soup made with roasted vegetables, garlic, and spicy ginger. It’s paleo, whole30, and super warm and comforting. ♡
It’s cold and rainy over here in Maryland. I thought a nice, warm bowl of creamy tomato and carrot would fit the theme nicely.
The twins have been doing their online schooling and it’s been tough. Most days, they simply do not want to stare at a screen and I totally get it! I do my best to motivate them by offering a special snack like popcorn after each class session. Despite the circumstances, I am grateful everyone is healthy and safe.
Moving on, now let’s talk about the ingredients you will need.
Ingredients To Make Creamy Tomato and Carrot Soup
|Tomatoes||I used kumato purplish-black tomatoes. Though the color is dark and really beautiful, the taste is the same as other tomatoes.|
|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 more 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.|
Tips For Roasting Vegetables
Don’t do the mistake I made.
Leave the veggies whole: because we are roasting the vegetable 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 ingredients. 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, just make sure to use parchment paper and not foil. Potatoes stick to foil really badly.
I am so excited for you to try this Creamy Tomato and Carrot Soup recipe. ♡
Make it protein rich: you can definitely add cooked chicken, firm tofu, tempe, or even chickpeas to this soup. I would add the protein after the soup’s purred.
Add fresh turmeric: If you are looking to add an anti-inflammatory boost, add a tbsp or so of freshly grated turmeric right before blender ( I wouldn’t add dried turmeric).
Squeeze fresh lemon juice in it: this will give the perfect fresh flare and zing all soups can thrive from.
More Comforting Recipes
- Gluten-Free Oatmeal Cookies
- Almond Flour Chocolate Chip Cookies
- Chocolate Truffles Recipe (vegan)
- Chocolate Truffle Recipe with Coconut and Pecans
- Best Lentil Soup Cookie + Kate
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.
Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡
Creamy Tomato and Carrots soup made with roasted vegetables, garlic, and spicy ginger. It’s paleo, whole30, and super warm and comforting.
- 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
- flat-leaf parsley
- cashew cream
- Jalapeno slices
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.