The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
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.
Table of Contents
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
|We used Beefsteak tomatoes. The color is vibrant red and really beautiful.
|You will need four large carrots, washed, peeled, and sliced in half for quicker cooking.
|I like using Yukon gold potatoes because they tend to be creamier. You only need one that is washed and peeled.
|Will add spice and a nice earthy flavor.
|Will add sweetness to the soup.
|Make sure to leave the skin on while roasting—this will prevent them from burning.
|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:
- 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.
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.
More From Posh Plate:
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. ♡
- 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.