Name: Warming Carrot & Tomato Soup
Yield: Makes 4–6 servings
Ingredients: 4 garlic cloves, minced; 2 cups roughly chopped carrots (2–3 carrots); ¾ teaspoon cinnamon; Pumpkin seeds, Hickory Almond Parmesan, Bacon-ish Bits; ½ teaspoon sea salt or to taste; ¼ teaspoon red pepper flakes or to your preference; 1 tablespoon freshly squeezed lemon juice; 4 cups low-sodium vegetable broth; 2 teaspoons finely grated ginger; 2 tablespoons tomato paste; 1 (28 ounce) can diced tomatoes; ⅓ cup gluten-free old-fashioned rolled oats; 1¾ teaspoon ground cumin; 1 cup diced yellow onion

Preparation info

Makes
4–6
servings

Difficulty
Easy

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

I loved pureed tomato soup as a kid (unfortunately, it was the canned kind). This version is a massive nutritional upgrade! It’s thickened with carrots and rolled oats and has a bright, tangy finish thanks to lemon juice and warming ginger.

Ingredients

1 cup diced yellow onion
4 garlic cloves, minced
2 cups roughly chopped

Method

Procedure

In a large pot, sauté the onions with a few tablespoons of water for 5 to 7 minutes or until they’re translucent. Add more water as needed.
Add the garlic, carrots, and oats and continue to sauté for another 5 minutes, stirring often, and adding water as needed to prevent burning.
Add the cumin, cinnamon, and red pepper flakes and sau