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RECIPE
25 INGREDIENTS 7 STEPS 30min

Creamy Zanzibar Carrot-Tomato Soup

4.0
1 Ratings
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.
Creamy Zanzibar Carrot-Tomato Soup Recipe | SideChef
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.
Nutrition Specialist for Gluten Free eating
http://www.cottercrunch.com/
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Nutrition Specialist for Gluten Free eating
http://www.cottercrunch.com/
30min
Total Time
$1.29
Cost Per Serving

Ingredients

Servings
4
US / METRIC
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
1/2 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

Toppings

to taste
or Oregano
to taste
Crushed Red Pepper Flakes
to taste
3 Tbsp
to taste
Limes , sliced
1
Large Carrot
spiralized or ribbon-cut
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Nutrition Per Serving

VIEW ALL
CALORIES
192
FAT
9.9 g
PROTEIN
4.8 g
CARBS
22.1 g

Author's Notes

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

Cooking Instructions

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Step 1
Place Scallions (1/4 cup) , Olive Oil (1/2 Tbsp) , and Carrots (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 fl oz) and the Whole Peeled Tomatoes (1 can) . Mix and simmer 5 minutes.
Step 3
Next add your Almond Butter (1 Tbsp) , Kosher Salt (1 tsp) , Freshly Ground Black Pepper (1/2 tsp) , Ground Cumin (1/8 tsp) , Ground Cinnamon (1/2 tsp) , Ground Cloves (1/4 tsp) , Ground Ginger (1/4 tsp) , Red Curry Paste (2 Tbsp) , 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 Tbsp) 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 tsp) 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 Tbsp) , Limes (to taste) , Sea Salt (to taste) , Ground Black Pepper (to taste) , Fresh Parsley (to taste) , Roasted Almonds (3 Tbsp) , 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
192
% Daily Value*
Fat
9.9 g
13%
Saturated Fat
2.2 g
11%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
22.1 g
8%
Fiber
6.1 g
22%
Sugars
9.9 g
--
Protein
4.8 g
10%
Sodium
1441.2 mg
63%
Vitamin D
--
--
Calcium
63.9 mg
5%
Iron
0.9 mg
5%
Potassium
711.3 mg
15%
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