Healthy(ish) cooking on a Budget(ish)

Roasted Tomato & Carrot Soup

Tomato Soup

Here is a little secret: I don’t like tomatoes. Actually, I really dislike tomatoes. My older brother used to pay me to eat the tomatoes on my salad when I was a kid (a whole 10 cents per tomato!).  But it’s really just the texture of tomatoes I hate, I like tomato sauce and I love tomato soup. It’s my go-to when we eat out but I’m not that hungry. It’s always healthy(ish) and hard to mess up. This roasted tomato & carrot soup is a perfect soup to serve as a side to grilled cheese or salad, or even filling enough to eat on its own!

In the soup mood? Check out Wednesday’s recipe: South of the Border Chowder

 

Print Recipe
Roasted Tomato & Carrot Soup
Roasted Tomato & Carrot Soup
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Roasted Tomato & Carrot Soup
Instructions
  1. Chop tomatoes into wedges or halves, depending on size. Drizzle some olive oil on top, roast in the oven for about 20 minutes at 375̊.
  2. When the tomatoes are almost done roasting, add the remaining oil to a large saucepan. Add onions, carrots, and red pepper flake. Sauté until veggies are softened (about 5-8 minutes).
  3. Add vegetable broth, roasted tomatoes, ginger to the saucepan and simmer for 5 minutes.
  4. Add curry paste and coconut milk, mix and summer for another 10 minutes.
  5. Transfer soup to blender and puree until thick and creamy!
  6. Taste and add spices if needed.
  7. Garnish with cilantro and onions and serve hot with your favorite entree. Soup serves 6 as a side!
Recipe Notes

This recipe is vegan & vegetarian, dairy & gluten free, Whole30 & Paleo friendly.

Nutrition facts per serving (as a side): 117 calories, 7.7g of fat, 2.2g of saturated fat, 437mg of cholesterol, 780mg of sodium, 473mg of potassium, 10.3g of carb, 2.4g of fiber, 5.3g of sugar, 2.8g of protein.



1 thought on “Roasted Tomato & Carrot Soup”

  • Made this Wed night. Very simple. Very filling – it was my main dish. BUT either I used too much curry paste or too much red pepper, because it was too spicy for Ed. He cannot do spicy. So, I thought , what do I do with leftovers? I marinated beef stew meat in it all day today, then I removed the stew meat and put that in a saucepan with beef broth, onions, bell peppers, tomatoes. I made my own beef curry! I made rice for a side dish. Ed ate 2 servings full. No waste!

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