Fiery Carrot & Tomato Soup

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Fiery Carrot & Tomato Soup

This vibrant soup is a blend of sweet carrots, tangy tomatoes, and fresh ginger, simmered in vegetable stock and finished with nutritional yeast for savory depth. It’s simple, ready in under 30 minutes, and the perfect veggie-forward side dish with a bit of fiery kick.
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Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Meal Type: Side Dish, Soup
Special: 10 Ingredients or Less, 30 Minutes or Less, Freezer-Friendly, Gluten-Free, Nut-Free, Oil-Free, Seasonal (Cold Weather)
Tool: Blender, Stove
Ingredient: Carrots, Tomatoes
Servings: 4
Ingredients
  • 2 teaspoon(s) fresh ginger minced
  • 1 lb(s) carrots peeled and chopped (about 3½ cups)
  • 1½ lbs(s) tomatoes chopped (about 4 cups)
  • 1 teaspoon(s) dried oregano
  • 2 cup(s) vegetable broth
  • 2 tablespoon(s) nutritional yeast
  • 2 tablespoon(s) olive oil (or substitute, see notes)
  • 1 teaspoon(s) salt or to taste
  • Fresh basil leaves thinly sliced, for garnish
US Customary - Metric
Instructions
  • Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the ginger and carrots. Sauté for 2–3 minutes until fragrant.
  • Add the tomatoes: Stir in the tomatoes, oregano, and salt. Cook for 2–3 minutes until the tomatoes start to break down.
  • Simmer: Pour in the vegetable stock and add the nutritional yeast. Bring to a boil, then reduce heat, cover, and simmer for 20–25 minutes, until the carrots are tender.
  • Blend: Use an immersion blender directly in the pot (or carefully transfer to a blender) and blend until smooth and creamy.
  • Serve: Taste and adjust seasoning with more salt if needed. Ladle into bowls, garnish with sliced basil, and serve hot.
Notes
Oil-free option: Sauté the ginger and carrots in a splash of vegetable broth or water instead of olive oil.
Extra fiery: Add ¼–½ teaspoon red pepper flakes, cayenne, or a swirl of chili crisp before blending.
Creamier version: Stir in ½ cup (120 ml) coconut milk or cashew cream after blending.
Meal prep: Keeps well in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
Serving: 1 serving (recipe makes 4 servings as a side) | Calories: 161kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1139mg | Potassium: 852mg | Fiber: 6g | Sugar: 11g | Vitamin A: 20620IU | Vitamin C: 30mg | Calcium: 63mg | Iron: 1mg
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