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RECIPE
24 INGREDIENTS7 STEPS30MIN

Creamy Zanzibar Carrot-Tomato Soup

4.0
1 Ratings

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Cotter Crunch

Nutrition Specialist for Gluten Free eating
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This creamy Zanzibarcarrot-tomato soup is an African Inspired type of dairy free bisque. Made with simple wholesome ingredients, it’s quick to make and naturally gluten-free, paleo and vegan.
30MIN
Total Time

Cotter Crunch

Nutrition Specialist for Gluten Free eating
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Ingredients

US / METRIC
Servings:
4
Serves 4
1/4 cup
Scallions , chopped
white party only
1/2 Tbsp
2
Carrots , chopped
about 6 inches
10 fl oz
Vegetable Broth
extra for mixing starch
1 can
(28 oz)
Whole Peeled Tomatoes
1 Tbsp
1/2 tsp
Freshly Ground Black Pepper
1/8 tsp
Ground Cumin
1/2 tsp
Ground Cinnamon
1/4 tsp
Ground Cloves
2 Tbsp
Red Curry Paste
or Spicy Chili Paste
1/2 cup
Light Coconut Milk
1 Tbsp
Arrowroot Starch
or Corn Starch
1/4 tsp
Onion Powder
to taste
Sea Salt and Pepper

Toppings

to taste
or Oregano
to taste
Crushed Red Pepper Flakes
to taste
3 Tbsp
Roasted Almonds , crushed
to taste
Limes , sliced
1
Large  Carrot
spiralized or ribbon-cut

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Nutrition Per Serving

VIEW ALL
CALORIES
194
FAT
10.0 g
PROTEIN
4.8 g
CARBS
22.4 g

Author's Notes

Store in fridge covered for up to 5 days or freeze.

Cooking Instructions

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Step 1
Place Scallion (1/4 cup), Olive Oil (1/2 tablespoon), and Carrot (2) in stock pot. Cook on medium heat for 5-8 minutes or until onions are browned and carrots softened.
Step 2
Add Vegetable Broth (10 fluid ounce) and the Whole Peeled Tomatoes (1 can). Mix and simmer 5 minutes.
Step 3
Next add your Almond Butter (1 tablespoon), Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Ground Cumin (1/8 teaspoon), Ground Cinnamon (1/2 teaspoon), Ground Cloves (1/4 teaspoon), Ground Ginger (1/4 teaspoon), Red Curry Paste (2 tablespoon), and Light Coconut Milk (1/2 cup). Bring to a light boil then reduce and simmer for 10 minutes.
Step 4
If using arrowroot starch, mix the Arrowroot Starch (1 tablespoon) into a 1/2 cup of a cold liquid (water or non-dairy milk) and whisk until smooth. Set aside.
Step 5
Carefully transfer soup into a blender and puree until creamy. You can also use a hand blender.
Step 6
Place pureed soup back in the stock pot and add the Onion Powder (1/4 teaspoon) and arrowroot slurry, if using, and cook on medium-low, whisking, for another 5 minutes. You don’t want arrowroot starch to cook too long with the soup. It's best to add last.
Step 7
Taste and adjust salt and spices if needed and add toppings of your choice, such as Lime Juice (1 tablespoon), Lime (to taste), Sea Salt and Pepper (to taste), Fresh Parsley (to taste), Roasted Almonds (3 tablespoon), Crushed Red Pepper Flakes (to taste), Olive Oil (to taste) and spiralized Carrot (1) noodles to garnish. This adds more texture.

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Nutrition Per Serving
Calories
194
% Daily Value*
Fat
10.0 g
13%
Saturated Fat
2.3 g
12%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
22.4 g
8%
Fiber
6.3 g
22%
Sugars
10.0 g
--
Protein
4.8 g
10%
Sodium
1441.9 mg
63%
Vitamin D
--
--
Calcium
67.1 mg
5%
Iron
0.9 mg
5%
Potassium
723.4 mg
15%
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