Vegan Carrot Soup Recipe

Time for some warm, soothing carrot soup!

Carrot soup, loved by children and adults alike! Soups are an amazing way to consume a lot of vegetables in one go. Very simple to prepare, carrot soup requires just a few ingredients. In this recipe, we have used just carrot, salt and pepper.

When cooking Naturopathic food, we experience the amazing taste of individual vegetables, which we don’t get to observe in dishes that are heavily spiced.

You could up the ante by adding just one herb or spice to this soup if you wish. If you have a child at home, ask the child to choose the herb! 🙂

When you are feeling creative, you could even make a cream of carrot soup. Simply mix in some cashew cream or peanut mylk after the soup is cooked.

Time for some warm, soothing carrot soup!

Whole Food Plant Based Carrot Tomato Soup Recipe

Course: Soup; Snack; Beverage; Breakfast
Cuisine: Satwik French Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings 2 people

INGREDIENTS

2 medium sized Carrots
3 Tomatoes
2 tsp Miso Paste (Healthy Salt Alternative. See Nutrition Science Highlights below)
1/2 tsp Cinnamon Powder
1/2 tsp Black Pepper Powder
Water as required

INSTRUCTIONS

1. If carrots have any dark spots, lightly peel only the spot. No need to peel carrot otherwise. Chop into large chunks. Remove the stem scar from tomatoes and chop into quarters. Boil chopped carrots with just enough water to cover them.
2. Once cooked, switch off the stove. Remove carrot and tomato pieces from the stock and let cool on a plate for a couple of minutes.
3. Blend cooked carrot and tomato with miso paste, cinnamon powder and black pepper powder. Mix with stock. Serve warm.

Plant Based Chef Pro Tips for Best Carrot Tomato Soup Recipe

1. For more flavors, you can add coriander, curry leaves, mint, lemon grass, doddapatre, tulsi, basil, thyme, oregano, etc.
2. To make cream of carrot soup, add cashew cream or peanut mylk after the soup is cooked.

Nutrition Science Highlights for WFPB Carrot Tomato Soup Recipe

1. Aren't raw carrots and tomatoes healthier than cooked? Interestingly, carrots and tomatoes are two examples of vegetables that are actually healthier cooked than raw! This is because cooking and blending them breaks their cell walls and releases nutrients for digestion, enhancing phytonutrient bioavailability.
2. Why miso paste? Miso paste is fermented & salted soya bean paste. Maximum recommended salt intake is 3 grams per day per person. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later.
3. Why not dairy? Most recipes that explain how to make carrot soup call for butter or cream. Dairy products have been found to be associated with increased risk of chronic diseases, such as diabetes mellitus, hypertension, obesity, asthma, PCOS, and heart disease. We can still enjoy our milk, cream, and butter though - as long as they are made from whole plant foods!