30+ Healthy Carrot Tomato Soup Recipes for Every Taste

If you’re a fan of hearty, comforting soups that pack a nutritional punch, look no further than carrot tomato soup.

This delightful dish brings together the natural sweetness of carrots and the rich umami flavor of tomatoes, creating a soup that is both delicious and full of health benefits.

Whether you’re looking for a traditional version or something with a unique twist, there’s a carrot tomato soup recipe here to suit every taste.

Carrot and tomato soups are perfect for year-round enjoyment, offering a light yet filling meal that can easily be customized to match your personal preferences.

From creamy versions to tangy variations with added herbs and spices, this blog will guide you through over 30 different recipes that are sure to elevate your soup game.

Whether you prefer soups made with fresh ingredients, slow-cooked flavor, or even those that are vegan or gluten-free, you’ll find the ideal recipe to suit your needs.

So grab your apron, and let’s explore the world of carrot tomato soup—a versatile dish that can be served as a simple weeknight dinner or a show-stopping starter at your next gathering.

Get ready to enjoy a collection of creative, tasty, and nourishing recipes that will leave you wanting more!

30+ Healthy Carrot Tomato Soup Recipes for Every Taste

Carrot tomato soup is a timeless dish that combines the best of nature’s flavors while offering plenty of room for creativity.

Whether you enjoy it with a hint of spice, a creamy texture, or a fresh herb-infused kick, these 30+ recipes will inspire your next soup-making adventure.

With its healthy ingredients and vibrant flavors, carrot tomato soup is the perfect comfort food for any season.

From classic renditions to inventive twists, each of these recipes offers a unique take on the beloved carrot and tomato combo.

They’re not just easy to make but also adaptable to different dietary needs, ensuring that everyone can enjoy a bowl of this wholesome soup.

So next time you’re in the mood for a bowl of warmth and nourishment, remember that your ideal carrot tomato soup recipe is just a few ingredients away.

Ultimate Carrot Tomato Herb Soup

This Ultimate Carrot Tomato Herb Soup is a rich, savory blend of sweet carrots and tangy tomatoes, infused with a mix of fresh and dried herbs for an extra layer of depth. It’s a wholesome soup that’s hearty enough to be a meal on its own, delivering a satisfying mix of flavors and nutrients. Every spoonful reveals a hint of spice, a touch of sweetness, and a burst of freshness from the herbs and vegetables.

Ingredients

1. 4 tbsp olive oil
2. 2 large onions, diced
3. 4 garlic cloves, minced
4. 5 large carrots, peeled and sliced
5. 8 large tomatoes, chopped
6. 1 red bell pepper, diced
7. 1 yellow bell pepper, diced
8. 3 celery stalks, chopped
9. 2 cups vegetable broth
10. 1 cup water
11. 1/2 cup white wine
12. 2 tsp sea salt
13. 1 tsp black pepper
14. 1 tsp dried thyme
15. 1 tsp dried rosemary
16. 1 tsp dried oregano
17. 1/2 tsp smoked paprika
18. 1/2 tsp ground cumin
19. 1/2 tsp ground coriander
20. 1/2 tsp ground turmeric
21. 1/2 tsp red pepper flakes
22. 1 bay leaf
23. 1 tbsp balsamic vinegar
24. 2 tbsp fresh parsley, chopped
25. 2 tbsp fresh basil, chopped
26. 2 tbsp fresh dill, chopped
27. 1 cup coconut milk or cream
28. 1 tbsp nutritional yeast
29. 1/4 cup tomato paste
30. 1/2 cup chopped green onions
31. 1/2 cup shredded carrots for garnish
32. 1/2 tsp sugar (optional)
33. Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until soft and translucent.
2. Add carrots, tomatoes, bell peppers, and celery to the pot. Sauté for about 5 minutes until slightly softened.
3. Pour in the vegetable broth, water, and white wine. Stir in sea salt, black pepper, thyme, rosemary, oregano, paprika, cumin, coriander, turmeric, red pepper flakes, and the bay leaf.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, allowing the flavors to blend.
5. Stir in the balsamic vinegar, fresh parsley, basil, and dill. Cook for an additional 10 minutes.
6. Use an immersion blender to puree the soup until smooth. Stir in coconut milk, nutritional yeast, and tomato paste.
7. Serve garnished with green onions, shredded carrots, and fresh basil leaves.

The Ultimate Carrot Tomato Herb Soup is a balanced meal that offers an exciting twist with herbs and spices. It’s hearty, comforting, and will leave you feeling nourished. This soup works beautifully as a standalone meal or as a side dish, adding vibrancy to any dinner table.

Roasted Carrot & Tomato Garden Medley Soup

This Roasted Carrot & Tomato Garden Medley Soup combines the natural sweetness of roasted carrots and tomatoes with the earthy notes of root vegetables and greens. The roasting process intensifies the flavors, bringing out caramelized undertones, while the fresh herbs add a light, garden-fresh taste. It’s a perfect option for those who enjoy a deeply flavored, rustic soup.

Ingredients

1. 5 tbsp olive oil
2. 6 large carrots, chopped
3. 10 large tomatoes, halved
4. 1 red onion, quartered
5. 4 cloves garlic, peeled
6. 1 zucchini, sliced
7. 1 sweet potato, cubed
8. 1 parsnip, cubed
9. 2 cups baby spinach
10. 2 cups vegetable broth
11. 1 cup almond milk
12. 1 cup water
13. 2 tbsp tomato paste
14. 1/4 cup fresh basil, chopped
15. 1/4 cup fresh parsley, chopped
16. 1 tbsp thyme leaves
17. 1 tsp rosemary
18. 1 tsp sage
19. 1/2 tsp smoked paprika
20. 1/2 tsp ground black pepper
21. 1/2 tsp sea salt
22. 1/2 tsp chili flakes
23. 1 bay leaf
24. 2 tbsp balsamic vinegar
25. 1/4 cup nutritional yeast
26. 1/2 cup shredded carrots for garnish
27. 1/2 cup croutons for topping
28. 1 tbsp coconut cream (optional)
29. Fresh thyme for garnish
30. Fresh parsley for garnish
31. 1 tsp lemon zest
32. 1/2 tsp honey or maple syrup

Instructions

1. Preheat oven to 400°F (200°C). Place carrots, tomatoes, red onion, garlic, zucchini, sweet potato, and parsnip on a baking sheet. Drizzle with olive oil, sprinkle with salt, and roast for 25 minutes until tender and caramelized.
2. In a large pot, combine roasted vegetables with vegetable broth, almond milk, and water. Add tomato paste, fresh basil, parsley, thyme, rosemary, sage, smoked paprika, black pepper, chili flakes, and bay leaf.
3. Bring to a boil, then reduce to a simmer for 20 minutes, allowing flavors to meld.
4. Remove bay leaf and use an immersion blender to blend until smooth. Stir in balsamic vinegar, nutritional yeast, and lemon zest.
5. Serve with shredded carrots, croutons, and a dollop of coconut cream, if desired.

The Roasted Carrot & Tomato Garden Medley Soup is as beautiful as it is delicious, with a hearty blend of roasted vegetables and fresh greens. It’s a bowl of comfort that’s deeply nourishing and perfect for cozying up on a cool day.

Spicy Carrot Tomato Lentil Stew

If you’re craving a spicy, protein-packed soup, this Spicy Carrot Tomato Lentil Stew is for you! Combining carrots, tomatoes, and hearty lentils, this stew has an aromatic blend of spices that brings heat and depth. It’s filling, nutritious, and brimming with fiber and protein, making it an ideal meal for any time of day.

Ingredients

1. 4 tbsp olive oil
2. 1 large onion, diced
3. 5 cloves garlic, minced
4. 2 cups carrots, chopped
5. 8 large tomatoes, diced
6. 1 red bell pepper, chopped
7. 1 green bell pepper, chopped
8. 1 zucchini, chopped
9. 1 cup red lentils, rinsed
10. 1 cup green lentils, rinsed
11. 4 cups vegetable broth
12. 2 cups water
13. 1/2 cup coconut milk
14. 1 tbsp tomato paste
15. 1 tbsp fresh ginger, minced
16. 1 tbsp fresh parsley, chopped
17. 1 tbsp fresh cilantro, chopped
18. 1 tbsp fresh basil, chopped
19. 1 tsp ground cumin
20. 1 tsp ground coriander
21. 1 tsp smoked paprika
22. 1/2 tsp turmeric powder
23. 1/2 tsp garam masala
24. 1/2 tsp red chili powder
25. 1/2 tsp sea salt
26. 1/2 tsp black pepper
27. 1 bay leaf
28. 1/2 tsp sugar
29. 1 tbsp lemon juice
30. 1/4 cup coconut flakes for garnish
31. 1/4 cup pumpkin seeds for garnish
32. Fresh cilantro leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until soft and fragrant.
2. Add carrots, tomatoes, bell peppers, and zucchini to the pot. Sauté for about 5 minutes.
3. Add red and green lentils, vegetable broth, water, and coconut milk. Stir in tomato paste, parsley, cilantro, basil, cumin, coriander, paprika, turmeric, garam masala, chili powder, salt, black pepper, and bay leaf.
4. Bring to a boil, then reduce heat to simmer for 45 minutes, until lentils are tender.
5. Remove bay leaf, then add lemon juice and sugar.
6. Serve topped with coconut flakes, pumpkin seeds, and fresh cilantro.

The Spicy Carrot Tomato Lentil Stew brings warmth and spice to your meal with every bite. Rich in protein, fiber, and bold flavors, this stew is a perfect option for chilly days or when you need a substantial, nutritious meal that’s quick to prepare and delicious to enjoy.

Creamy Carrot Tomato Coconut Soup

This Creamy Carrot Tomato Coconut Soup combines the natural sweetness of carrots and tomatoes with the smoothness of coconut milk, creating a luxurious, velvety texture. The infusion of ginger and garlic gives the soup an aromatic depth, while the addition of turmeric and cumin adds a mild heat and earthy flavor. This soup is perfect for a comforting lunch or a light dinner and can easily be adjusted to be dairy-free and vegan-friendly.

Ingredients

1. 2 tbsp olive oil
2. 1 medium onion, diced
3. 4 cloves garlic, minced
4. 2-inch piece fresh ginger, peeled and grated
5. 6 large carrots, peeled and chopped
6. 6 medium tomatoes, chopped
7. 1/2 cup red bell pepper, diced
8. 1/2 cup celery, diced
9. 4 cups vegetable broth
10. 1 can (14 oz) coconut milk
11. 1/2 cup water
12. 1 tbsp tomato paste
13. 1 tsp ground cumin
14. 1 tsp ground coriander
15. 1/2 tsp turmeric powder
16. 1/2 tsp smoked paprika
17. 1/2 tsp ground black pepper
18. 1 tsp sea salt
19. 1 tbsp fresh lemon juice
20. 1 tbsp maple syrup (optional)
21. 1/4 cup fresh cilantro, chopped (for garnish)
22. 1/4 cup coconut yogurt (optional, for garnish)
23. 1 tbsp sesame seeds (optional, for garnish)
24. Fresh cilantro leaves for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and grated ginger, cooking until softened, about 5 minutes.
2. Add carrots, tomatoes, bell pepper, and celery to the pot. Sauté for another 5 minutes until the vegetables begin to soften.
3. Pour in vegetable broth, coconut milk, and water. Stir in tomato paste, cumin, coriander, turmeric, smoked paprika, salt, and pepper. Bring the soup to a boil, then reduce heat and let simmer for 25 minutes, until the carrots are tender.
4. Remove from heat and use an immersion blender to puree the soup until smooth and creamy.
5. Stir in lemon juice and maple syrup (if using) for balance.
6. Serve the soup hot, garnished with fresh cilantro, coconut yogurt, and sesame seeds for extra texture.

This Creamy Carrot Tomato Coconut Soup is an indulgent, comforting dish with a rich texture that will soothe your soul. The combination of coconut milk and the warm spices brings a delightful balance of sweet and savory flavors. It’s perfect for anyone looking for a creamy, satisfying soup that’s light yet full of flavor.

Carrot Tomato Fennel Soup

The Carrot Tomato Fennel Soup is a fragrant, fresh take on traditional tomato soup, using fennel to bring a sweet, anise-like flavor that pairs beautifully with the carrots and tomatoes. This soup is both light and hearty, making it ideal for a cozy evening meal. It’s also filled with antioxidants and fiber, thanks to the fennel and carrots, creating a healthy, balanced dish.

Ingredients

1. 2 tbsp olive oil
2. 1 large onion, chopped
3. 3 cloves garlic, minced
4. 1 fennel bulb, trimmed and sliced
5. 6 medium carrots, peeled and chopped
6. 8 ripe tomatoes, chopped
7. 4 cups vegetable broth
8. 1/2 cup white wine
9. 2 tsp dried thyme
10. 1 tsp dried oregano
11. 1/2 tsp fennel seeds
12. 1/2 tsp ground cumin
13. 1 tsp sea salt
14. 1/2 tsp black pepper
15. 1 tbsp balsamic vinegar
16. 1 tsp sugar (optional)
17. 2 tbsp fresh basil, chopped
18. 1 tbsp fresh parsley, chopped
19. 1 tbsp lemon juice
20. 1/2 cup heavy cream or coconut cream
21. 1/2 cup croutons (for garnish)
22. Fresh fennel fronds (for garnish)
23. 1/2 cup grated Parmesan (optional, for garnish)

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion, garlic, and fennel, cooking until softened and slightly caramelized, about 7 minutes.
2. Add the carrots and tomatoes, cooking for an additional 5 minutes.
3. Pour in vegetable broth and white wine, and bring to a boil. Add thyme, oregano, fennel seeds, cumin, salt, and pepper.
4. Reduce heat to low, cover, and let the soup simmer for 25 minutes, until the carrots are tender.
5. Stir in balsamic vinegar and sugar (if using), then use an immersion blender to puree the soup until smooth.
6. Stir in fresh basil, parsley, lemon juice, and cream to add richness and balance.
7. Serve the soup garnished with croutons, fresh fennel fronds, and grated Parmesan, if desired.

The Carrot Tomato Fennel Soup offers a delightful twist on the classic tomato soup. The subtle licorice-like flavor of fennel pairs wonderfully with the sweetness of carrots and tanginess of tomatoes. The addition of cream and fresh herbs rounds out the soup, making it the perfect comforting dish for any season.

Carrot Tomato Spicy Chipotle Soup

The Carrot Tomato Spicy Chipotle Soup offers a flavorful kick to traditional carrot-tomato soup by adding chipotle peppers in adobo sauce. This smoky, spicy soup is rich in flavor yet smooth and creamy, thanks to the blended vegetables and coconut milk. It’s a perfect choice for those who enjoy a bit of heat in their dishes while still wanting the comforting essence of a classic vegetable soup.

Ingredients

1. 3 tbsp olive oil
2. 1 medium onion, chopped
3. 3 cloves garlic, minced
4. 4 medium carrots, peeled and chopped
5. 6 large tomatoes, chopped
6. 1 red bell pepper, chopped
7. 1 chipotle pepper in adobo sauce, minced
8. 1 tbsp adobo sauce (from the chipotle can)
9. 4 cups vegetable broth
10. 1 cup water
11. 1/2 cup coconut milk
12. 1 tbsp tomato paste
13. 1 tsp smoked paprika
14. 1 tsp ground cumin
15. 1/2 tsp ground coriander
16. 1/2 tsp turmeric powder
17. 1/2 tsp sea salt
18. 1/2 tsp ground black pepper
19. 1/4 tsp cinnamon
20. 1 tbsp honey or maple syrup (optional)
21. 1 tbsp lime juice
22. Fresh cilantro, chopped (for garnish)
23. 1/4 cup sour cream (optional, for garnish)
24. 1 tbsp pumpkin seeds (optional, for garnish)
25. 1/2 tsp chili flakes (optional, for extra heat)

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots, cooking until the onion becomes translucent, about 5 minutes.
2. Add tomatoes, red bell pepper, chipotle pepper, and adobo sauce. Stir for 2-3 minutes until the vegetables start to soften.
3. Pour in vegetable broth, water, and coconut milk. Stir in tomato paste, smoked paprika, cumin, coriander, turmeric, cinnamon, salt, and black pepper.
4. Bring the soup to a boil, then reduce heat and simmer for 20 minutes, allowing the flavors to blend.
5. Remove from heat and use an immersion blender to puree the soup until smooth. Stir in honey (if using) and lime juice for added sweetness and tang.
6. Serve with a dollop of sour cream, fresh cilantro, pumpkin seeds, and extra chili flakes if desired.

The Carrot Tomato Spicy Chipotle Soup is a bold, smoky, and spicy version of traditional carrot-tomato soup. The smoky heat from the chipotle peppers perfectly complements the sweetness of the carrots and tomatoes, while the coconut milk smooths it all out. This soup is sure to warm you up from the inside out, and it’s perfect for anyone who enjoys a little spice in their meals.

Carrot Tomato Basil Soup

This Carrot Tomato Basil Soup is a fresh and vibrant take on the traditional carrot-tomato soup. The sweet, earthy flavors of the carrots blend seamlessly with the bright, tangy tomatoes, while fresh basil adds an aromatic, herbaceous note. The addition of a touch of cream gives it a smooth, rich texture, making it perfect for a cozy meal. The flavor profile is comforting and well-balanced, making this soup a great addition to your regular soup rotation.

Ingredients

1. 2 tbsp olive oil
2. 1 medium onion, chopped
3. 2 cloves garlic, minced
4. 5 large carrots, peeled and chopped
5. 6 ripe tomatoes, chopped
6. 1/2 cup fresh basil leaves, chopped
7. 4 cups vegetable broth
8. 1 tbsp tomato paste
9. 1 tsp dried oregano
10. 1/2 tsp sea salt
11. 1/2 tsp black pepper
12. 1/2 cup heavy cream or coconut cream (optional for a dairy-free version)
13. 1 tbsp fresh lemon juice
14. 1 tsp sugar (optional, to balance acidity)
15. Fresh basil leaves for garnish
16. Crusty bread (for serving)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.
2. Add the chopped carrots and tomatoes to the pot. Stir and cook for another 5 minutes.
3. Pour in the vegetable broth and stir in the tomato paste, oregano, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Add the fresh basil and let the soup simmer for another 5 minutes.
5. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
6. Stir in the cream (if using) and lemon juice for a creamy, balanced flavor. Taste and adjust with sugar if the soup is too acidic.
7. Serve hot with a sprinkle of fresh basil leaves and a slice of crusty bread on the side.

This Carrot Tomato Basil Soup is a fresh, vibrant dish that’s perfect for warm weather or as a light yet satisfying meal. The basil adds a fresh, aromatic touch that elevates the natural sweetness of the carrots and the tanginess of the tomatoes. It’s a beautifully simple soup, ideal for lunch or dinner, and pairs wonderfully with a slice of toasted bread.

Carrot Tomato Lentil Soup

Packed with protein and fiber, the Carrot Tomato Lentil Soup is a hearty and filling meal that doesn’t compromise on flavor. The earthy lentils pair perfectly with the sweet carrots and savory tomatoes, making for a rich, wholesome soup. This recipe also incorporates warming spices like cumin and turmeric, which enhance the depth of the dish. It’s a great way to enjoy a healthy, vegan-friendly soup that can be served on its own or as part of a larger meal.

Ingredients

1. 1 tbsp olive oil
2. 1 medium onion, chopped
3. 3 cloves garlic, minced
4. 1 cup dried red lentils, rinsed
5. 5 large carrots, peeled and chopped
6. 6 tomatoes, chopped
7. 1 tsp ground cumin
8. 1 tsp turmeric powder
9. 1/2 tsp ground coriander
10. 4 cups vegetable broth
11. 1 tbsp tomato paste
12. 1/2 tsp black pepper
13. 1 tsp sea salt (or to taste)
14. 1 tbsp fresh lemon juice
15. 2 cups spinach or kale (optional, for added greens)
16. Fresh parsley or cilantro for garnish
17. Fresh bread or pita for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the chopped carrots, tomatoes, cumin, turmeric, coriander, and black pepper. Stir for 2-3 minutes to bring out the spices’ flavors.
3. Add the lentils, vegetable broth, and tomato paste. Stir well to combine, then bring the soup to a boil.
4. Reduce the heat, cover, and let the soup simmer for 25-30 minutes, or until the lentils and carrots are tender.
5. Stir in the fresh lemon juice and spinach or kale, if using. Let the greens wilt into the soup, about 5 minutes.
6. Taste and adjust seasoning with salt and pepper.
7. Serve the soup hot, garnished with fresh parsley or cilantro and accompanied by crusty bread or pita.

The Carrot Tomato Lentil Soup is a robust and satisfying soup that’s perfect for anyone craving a hearty, nutritious meal. The lentils provide plenty of protein and fiber, making this soup both filling and healthy. The combination of earthy spices, sweet carrots, and tangy tomatoes creates a balanced, comforting dish that will keep you warm and full throughout the day.

Carrot Tomato Roasted Garlic Soup

This Carrot Tomato Roasted Garlic Soup offers a rich, caramelized depth of flavor thanks to the roasted garlic. Roasting the garlic softens its pungency and brings out a sweet, mellow flavor that complements the sweetness of the carrots and the acidity of the tomatoes. This soup is full of savory, roasted goodness and can be served as a main dish or starter. The simplicity of the ingredients allows the flavors to really shine, making it a great comfort food choice.

Ingredients

1. 2 heads garlic
2. 2 tbsp olive oil
3. 1 medium onion, chopped
4. 5 large carrots, peeled and chopped
5. 6 ripe tomatoes, chopped
6. 4 cups vegetable broth
7. 1 tsp dried thyme
8. 1/2 tsp sea salt
9. 1/2 tsp black pepper
10. 1 tbsp fresh parsley, chopped (for garnish)
11. 1 tbsp balsamic vinegar
12. 1/2 cup heavy cream or coconut cream (optional for a creamy version)
13. Crusty bread (for serving)

Instructions

1. Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads and drizzle with 1 tablespoon of olive oil. Wrap in aluminum foil and roast in the oven for 30-35 minutes, or until soft and caramelized.
2. While the garlic is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes.
3. Add the chopped carrots and tomatoes to the pot, cooking for another 5 minutes.
4. Add the vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25 minutes, until the carrots are tender.
5. Once the garlic is done roasting, squeeze the cloves out of their skins and add them to the soup. Stir well and cook for an additional 5 minutes.
6. Use an immersion blender to puree the soup until smooth. Stir in balsamic vinegar and cream (if using).
7. Serve hot, garnished with fresh parsley and accompanied by crusty bread for dipping.

The Carrot Tomato Roasted Garlic Soup is a fragrant, savory dish that elevates the flavors of the classic carrot-tomato combination. The sweetness of roasted garlic adds a unique depth of flavor, while the tomatoes and carrots remain the stars of the show. It’s a rich, comforting soup that’s perfect for a cozy evening or a casual gathering with friends and family.

Spicy Carrot Tomato Soup

This Spicy Carrot Tomato Soup brings a flavorful kick to the classic carrot-tomato combination with the addition of jalapeños and red pepper flakes. The sweetness of the carrots and the acidity of the tomatoes are perfectly balanced by the heat, creating a soup that’s comforting yet exciting. This recipe is ideal for those who enjoy a bit of spice in their meals, and the addition of cilantro and lime gives it a fresh, zesty finish.

Ingredients

1. 1 tbsp olive oil
2. 1 medium onion, chopped
3. 2 cloves garlic, minced
4. 1 jalapeño, chopped (seeds removed for less heat)
5. 5 large carrots, peeled and chopped
6. 6 tomatoes, chopped
7. 1/2 tsp red pepper flakes (adjust to taste)
8. 1/2 tsp cumin
9. 4 cups vegetable broth
10. 1 tsp sea salt
11. 1/2 tsp black pepper
12. Juice of 1 lime
13. Fresh cilantro leaves for garnish
14. Crusty bread or tortilla chips for serving

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and jalapeño, sautéing for 5-7 minutes until the onion is softened.
2. Stir in the chopped carrots, tomatoes, red pepper flakes, and cumin. Cook for another 5 minutes, allowing the flavors to meld.
3. Add the vegetable broth, salt, and black pepper, and bring the soup to a boil. Reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, pulse the blender a few times.
5. Stir in the lime juice and taste for seasoning. Adjust the salt and pepper if needed.
6. Serve the soup hot, garnished with fresh cilantro leaves and accompanied by crusty bread or tortilla chips for added crunch.

This Spicy Carrot Tomato Soup is perfect for those who love a little heat in their meals. The balance of sweet, spicy, and tangy flavors makes it an exciting dish that can be served as a main or a side. The fresh cilantro and lime add brightness, enhancing the soup’s bold flavors. Enjoy this vibrant soup with a side of crispy bread or chips for an added texture contrast.

Carrot Tomato Coconut Soup

For a creamy and exotic twist, this Carrot Tomato Coconut Soup incorporates coconut milk to provide a rich, velvety texture. The natural sweetness of the carrots and the acidity of the tomatoes meld beautifully with the creamy coconut base. The warming spices like curry powder and ginger infuse the soup with an aromatic depth, while the coconut milk adds a tropical flair. This soup is a great option for those who enjoy creamy, coconut-infused dishes with a touch of warmth.

Ingredients

1. 1 tbsp coconut oil
2. 1 medium onion, chopped
3. 2 cloves garlic, minced
4. 1-inch piece of fresh ginger, grated
5. 5 large carrots, peeled and chopped
6. 6 tomatoes, chopped
7. 1 tbsp curry powder
8. 4 cups vegetable broth
9. 1 can (13.5 oz) coconut milk
10. 1/2 tsp sea salt
11. 1/4 tsp black pepper
12. 1 tbsp lime juice
13. Fresh cilantro for garnish
14. Crusty bread or naan for serving

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, and ginger, cooking for 5 minutes until the onion becomes translucent.
2. Add the chopped carrots and tomatoes to the pot and cook for another 5 minutes, stirring occasionally.
3. Stir in the curry powder, coating the vegetables evenly. Cook for 1 minute to bring out the spice’s aroma.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, or until the carrots are soft.
5. Add the coconut milk, salt, and pepper, and stir to combine. Simmer for an additional 5 minutes to heat through.
6. Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
7. Stir in lime juice and taste for seasoning.
8. Serve the soup hot, garnished with fresh cilantro and accompanied by naan or crusty bread.

This Carrot Tomato Coconut Soup is the epitome of creamy comfort with an exotic twist. The rich coconut milk creates a smooth, velvety texture, while the curry powder and ginger add a warm, aromatic depth. This soup is ideal for those looking for a creamy, slightly spiced dish with a tropical flair. Pair it with naan or crusty bread for a complete and satisfying meal.

Carrot Tomato and Sweet Potato Soup

In this Carrot Tomato and Sweet Potato Soup, the earthy sweetness of sweet potatoes and carrots combines beautifully with the acidity of tomatoes for a comforting, hearty soup. The addition of roasted sweet potatoes enhances the flavor, giving the soup a creamy texture without the need for cream. This nourishing soup is packed with vitamins and perfect for chilly evenings, offering both depth and sweetness with every spoonful.

Ingredients

1. 1 tbsp olive oil
2. 1 medium onion, chopped
3. 3 cloves garlic, minced
4. 2 large sweet potatoes, peeled and chopped
5. 5 large carrots, peeled and chopped
6. 6 tomatoes, chopped
7. 1 tsp ground cumin
8. 1/2 tsp smoked paprika
9. 4 cups vegetable broth
10. 1 tsp sea salt
11. 1/2 tsp black pepper
12. 1 tbsp maple syrup (optional, for extra sweetness)
13. Fresh parsley for garnish
14. Crusty bread for serving

Instructions

1. Preheat the oven to 400°F (200°C). Place the chopped sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 25-30 minutes, or until tender.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking for 5-7 minutes until softened.
3. Add the chopped carrots, tomatoes, cumin, and smoked paprika. Stir to combine and cook for another 5 minutes.
4. Add the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 15-20 minutes, until the carrots are tender.
5. Add the roasted sweet potatoes to the soup and stir. Use an immersion blender to puree the soup until smooth.
6. If you prefer a sweeter flavor, stir in the maple syrup. Taste and adjust seasoning as needed.
7. Serve the soup hot, garnished with fresh parsley and accompanied by crusty bread.

The Carrot Tomato and Sweet Potato Soup is a flavorful, hearty dish that combines the sweetness of roasted sweet potatoes with the natural earthiness of carrots. The cumin and smoked paprika add depth and warmth, while the roasted sweet potatoes create a velvety texture that doesn’t need any cream. It’s a great choice for a filling meal on cold days, and the sweetness of the maple syrup can elevate the flavors even further. Enjoy it with a piece of crusty bread for dipping!

Roasted Garlic Carrot Tomato Soup

This Roasted Garlic Carrot Tomato Soup combines the depth of roasted garlic with the natural sweetness of carrots and tomatoes. Roasting the garlic brings out its mild, sweet flavor, which perfectly complements the soup’s savory base. The addition of fresh thyme adds an aromatic touch, making this soup a cozy and flavorful dish ideal for a winter day. It’s a great option for those who love a rich, slightly smoky flavor in their soups.

Ingredients

1. 1 tbsp olive oil
2. 1 medium onion, chopped
3. 1 head of garlic, cut in half horizontally
4. 5 large carrots, peeled and chopped
5. 6 tomatoes, chopped
6. 1 tsp dried thyme
7. 4 cups vegetable broth
8. 1 tsp sea salt
9. 1/2 tsp black pepper
10. 1 tbsp balsamic vinegar
11. Fresh thyme or parsley for garnish
12. Crusty bread for serving

Instructions

1. Preheat the oven to 400°F (200°C). Place the garlic halves, cut-side up, on a piece of aluminum foil and drizzle with olive oil. Wrap the garlic in the foil and roast for 30-40 minutes until soft and caramelized.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
3. Add the chopped carrots and tomatoes to the pot, stirring occasionally, and cook for another 5 minutes.
4. Pour in the vegetable broth, dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
5. Squeeze the roasted garlic cloves into the pot and stir. Use an immersion blender to puree the soup until smooth.
6. Add the balsamic vinegar and stir to combine. Taste and adjust seasoning as needed.
7. Serve the soup hot, garnished with fresh thyme or parsley and accompanied by crusty bread.

The Roasted Garlic Carrot Tomato Soup offers a rich, savory depth that’s both comforting and full of flavor. The roasted garlic adds a sweetness and earthiness to the soup, while the balsamic vinegar balances the richness with a subtle tang. This soup is perfect for those who want a more robust, aromatic twist on the classic carrot tomato soup. Pair it with crusty bread for dipping and enjoy a satisfying meal.

Carrot Tomato Soup with Pesto Drizzle

Elevate your classic carrot tomato soup with a drizzle of fresh basil pesto in this Carrot Tomato Soup with Pesto Drizzle. The creamy and tangy pesto complements the smooth, earthy flavors of the carrot and tomato base, adding a burst of herbal freshness. This soup is perfect for those who love combining creamy textures with bright, zesty accents. It’s both visually striking and incredibly flavorful, making it a great addition to any meal.

Ingredients

1. 1 tbsp olive oil
2. 1 medium onion, chopped
3. 3 cloves garlic, minced
4. 5 large carrots, peeled and chopped
5. 6 tomatoes, chopped
6. 1 tsp dried basil
7. 1/2 tsp sea salt
8. 1/2 tsp black pepper
9. 4 cups vegetable broth
10. 1/2 cup heavy cream or coconut milk
11. For the pesto:
    • 1 cup fresh basil leaves
    • 1/4 cup pine nuts
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup olive oil
    • 1 garlic clove
    • Salt and pepper to taste

Instructions

1. To make the pesto, combine basil, pine nuts, Parmesan, olive oil, and garlic in a food processor. Pulse until smooth. Season with salt and pepper to taste. Set aside.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 5-7 minutes until softened.
3. Add the chopped carrots and tomatoes to the pot and cook for another 5 minutes.
4. Stir in the dried basil, salt, and pepper, and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream or coconut milk for a creamier texture. Taste and adjust seasoning as needed.
7. Serve the soup hot, drizzled with fresh pesto and a sprinkle of Parmesan cheese.

This Carrot Tomato Soup with Pesto Drizzle adds a delightful burst of flavor and color with its pesto topping. The creamy base is balanced by the herbaceous freshness of the pesto, making every spoonful a refreshing experience. Whether served as a starter or main dish, this soup is perfect for those looking for a more sophisticated twist on the traditional carrot tomato soup. Enjoy it with some crusty bread for an added texture contrast.

Carrot Tomato Soup with Lemon and Dill

This Carrot Tomato Soup with Lemon and Dill is a refreshing, light twist on the classic. The bright acidity of lemon and the fresh, aromatic taste of dill add a vibrant layer of flavor to the soup. The tangy notes of lemon brighten the sweet carrots and tomatoes, while the dill imparts an herbaceous, slightly tangy finish. This soup is perfect for spring or summer, offering a lighter, more refreshing take on the traditional comfort food.

Ingredients

1. 1 tbsp olive oil
2. 1 medium onion, chopped
3. 3 cloves garlic, minced
4. 5 large carrots, peeled and chopped
5. 6 tomatoes, chopped
6. 1 tsp dried dill
7. 4 cups vegetable broth
8. 1 tsp sea salt
9. 1/2 tsp black pepper
10. 2 tbsp lemon juice (freshly squeezed)
11. 1 tbsp lemon zest
12. Fresh dill for garnish
13. Crusty bread for serving

Instructions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, until softened.
2. Add the chopped carrots and tomatoes to the pot, stirring occasionally. Cook for 5 minutes.
3. Stir in the dried dill, salt, and pepper, then pour in the vegetable broth. Bring the mixture to a boil, reduce heat, and simmer for 20-25 minutes, or until the carrots are soft.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in the lemon juice and zest for brightness. Taste and adjust seasoning if needed.
6. Serve the soup hot, garnished with fresh dill and accompanied by crusty bread.

This Carrot Tomato Soup with Lemon and Dill is a light, refreshing take on the classic soup. The lemon adds a bright, tangy flavor that cuts through the sweetness of the carrots and tomatoes, while the dill provides a fresh, herbaceous finish. It’s an ideal dish for warmer weather or when you’re looking for something a bit lighter but still comforting. Pair it with some crusty bread for a simple, satisfying meal.

Note: More recipes are coming soon!