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- 4 large carrots, peeled and chopped - 4 ripe tomatoes, roughly chopped - 1 medium onion, diced - 3 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves For this carrot tomato soup, I focus on fresh, simple ingredients. Each one adds a unique flavor. Carrots bring sweetness and a nice texture. Tomatoes add acidity and brightness. Onions and garlic give depth. Ginger adds warmth and a bit of spice. The spices are important too. Ground cumin provides earthiness. Smoked paprika adds a hint of smokiness. I use olive oil for richness. Salt and pepper enhance all the flavors. For garnish, I love fresh basil. It adds a bright green touch and fresh flavor. You can skip this if you don’t have it, but it makes the soup look pretty. These ingredients not only combine well but also offer great nutrition. Carrots are rich in vitamins. Tomatoes provide antioxidants. Together, they create a soup that is both tasty and good for you. - Start by peeling and chopping 4 large carrots. - Roughly chop 4 ripe tomatoes. - Dice 1 medium onion. - Mince 3 cloves of garlic. - Grate 1 teaspoon of fresh ginger. - Measure 4 cups of vegetable broth. - Gather 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and salt and pepper to taste. - Have 1 tablespoon of olive oil ready. - Set aside fresh basil leaves for garnish. - In a large pot, heat the olive oil on medium heat. - Add the diced onion and sauté it for about 5 minutes until it softens. - Stir in the minced garlic and grated ginger. Cook for 1 more minute until fragrant. - Next, add the chopped carrots and tomatoes to the pot. - Sprinkle in the ground cumin and smoked paprika. Stir everything well to mix. - Pour in the vegetable broth and bring it to a boil. - Once boiling, lower the heat and let it simmer for 25-30 minutes. The carrots should be tender. - Remove the pot from heat. Use an immersion blender to puree the soup until smooth. - If you prefer, transfer it in batches to a blender for the same result. - Return the soup to the pot. Season with salt and pepper to taste. Heat through if needed. - Serve the soup hot. - Garnish each bowl with fresh basil leaves for a pop of color. - This soup pairs well with crusty bread or a light salad for a complete meal. To make your soup even tastier, try adding spices. Ground coriander or red pepper flakes can add warmth and depth. You can also add cream or coconut milk for a rich finish. This will give your soup a smooth, creamy texture. When it comes to blending, you have options. An immersion blender is easy and quick. You can blend the soup right in the pot. A stand blender works too, but it requires more cleanup. Just blend in batches to avoid spills. If you want a thicker soup, add more carrots. Cooking them longer also helps. For a thinner soup, add more broth or water. Adjust until you find the right thickness for your taste. {{image_2}} For vegan versions of carrot tomato soup, you can make a few easy swaps. First, substitute vegetable broth with a rich mushroom broth for depth. This change adds an earthy flavor that pairs well with carrots and tomatoes. Next, consider adding plant-based proteins. You can use lentils or chickpeas, which boost nutrition and make the soup heartier. If you need a gluten-free soup, focus on your ingredients. Avoid any broth that contains gluten. Always check labels on store-bought items. For a twist, you can add quinoa instead of any grains. It is gluten-free and adds a nice texture. You can enhance the flavor of your carrot tomato soup with herbs. Try adding thyme or oregano for a fresh taste. These herbs work well with the sweetness of carrots and the acidity of tomatoes. If you want to switch things up, replace the tomatoes with other vegetables. Zucchini or bell peppers can add a unique flavor while keeping the soup vibrant and delicious. To store leftovers, let the soup cool first. Once cooled, pour it into an airtight container. This helps keep the soup fresh. You can store it in the fridge for about 3 to 5 days. Make sure to check for spoilage before eating. Freezing is a great option for longer storage. I recommend using freezer-safe containers or bags. Leave some space at the top of the container as the soup will expand. You can freeze the soup for up to 3 months. When you are ready to eat it, thaw it in the fridge overnight or use cold water for quicker thawing. You have a couple of options for reheating. For stovetop, pour the soup into a pot and heat over medium heat. Stir often until it’s hot. If you use a microwave, pour the soup into a microwave-safe bowl. Heat in 1-minute intervals, stirring in between to ensure even heating. Both methods work well, so choose what fits your time best. To add heat, consider these options: - Add a pinch of cayenne pepper. - Stir in some red pepper flakes. - Use a spicy tomato variety. - Toss in chopped jalapeños or serranos. These spices boost flavor and heat. Start with small amounts, then taste as you go. You can always add more spice, but it’s hard to fix if it’s too hot. Yes, you can use canned tomatoes. Here are some pros and cons: Pros: - Canned tomatoes save time. - They are often more affordable. - They have a long shelf life. Cons: - Canned tomatoes may taste less fresh. - They can be higher in sodium. - Texture can differ from fresh tomatoes. If you choose canned tomatoes, look for no-salt-added options to control flavor. This soup packs a healthy punch. Here are key vitamins and minerals: - Vitamin A: From carrots, great for vision and skin. - Vitamin C: Found in tomatoes, boosts the immune system. - Potassium: Helps regulate blood pressure. - Fiber: Aids in digestion and keeps you full. With these nutrients, carrot tomato soup is not only tasty but also a smart choice for good health. This article covered how to make a delicious carrot tomato soup. We discussed key ingredients like carrots, onions, and spices. I provided step-by-step cooking instructions and tips to enhance flavor. You can even make vegan and gluten-free options. To enjoy this soup, feel free to adjust the seasonings or try new flavors. Remember how to store leftovers for later meals or freeze for future enjoyment. Your soup-making journey starts now, so get cooking and savor every bite!

Carrot Tomato Soup

Warm up with a bowl of hearty carrot tomato soup that’s both nourishing and delicious! This easy recipe features fresh carrots and ripe tomatoes, blended into a creamy delight with hints of ginger and spices. Perfect for a cozy meal, it’s simple to make in just 45 minutes. Click through to discover the full recipe and get ready to enjoy this comforting dish that’s sure to please!
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Ingredients
  

4 large carrots, peeled and chopped

4 ripe tomatoes, roughly chopped

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon fresh ginger, grated

4 cups vegetable broth

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened.

    Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

      Add the chopped carrots, tomatoes, ground cumin, and smoked paprika to the pot. Stir well to combine.

        Pour in the vegetable broth and bring the mixture to a boil.

          Once boiling, reduce the heat to low and let it simmer for about 25-30 minutes, or until the carrots are tender.

            Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it in batches to a blender and blend until smooth.

              Return the soup to the pot, season with salt and pepper to taste, and heat through if needed.

                Serve hot, garnished with fresh basil leaves.

                  Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4