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Vegan African Carrot-Tomato Soup

This Vegan African Carrot-Tomato Soup is an African inspired, nourishing, dairy-free and paleo recipe. Make the tomato carrot soup for a quick meal anytime!

It’s quick to make and naturally paleo and vegan. A soup for any season!

Vegan Tomato Soup Ingredients

Vegan African Carrot-Tomato soup has so many wonderful healing nourishing ingredients, not to mention flavor.

Bonus nutrition fact about yellow carrots!
Yellow carrots (see below) are rich in lutein, a pigment similar to beta- carotene (think orange). Both are absorbed as Vitamin A in the body.


Vegan African Carrot-Tomato Soup

This creamy carrot-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.
Cuisine African
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes


  • 5 Green onions, stem only (or 1/3 c chopped white onion)
  • ½ to 1 tbsp Olive oil
  • Two 6 inch Carrots- peeled and chopped (extra for garnishing if desired)
  • 10 ounces  of vegetable broth
  • 28 ounces Can of whole peeled tomatoes, drained
  • ½ Juice of a lime
  • 1 tbsp Creamy almond butter
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • ¼ tsp Ground cumin
  • ½ tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • 2 tbsp red curry paste (see notes for substitutes)
  • ½ cup coconut milk (canned)
  • tbsp arrowroot starch or cornstarch mixed with equal parts cold water or non dairy milk.
  • ¼ tsp onion powder
  • Sea salt and pepper to taste

Optional Toppings:

  • Fresh chopped parsley or green onion
  • Red pepper flakes


  • Place onion, oil, and chopped carrots in stock pot. Cook in pan on medium heat for 5-8 minutes or until onions are browned and carrots softened.
  • Add 10 ounces of vegetable broth and whole peeled tomatoes. Mix and simmer 5 minutes.
  • Next add your lime juice, almond, butter, salt/pepper, spices, curry paste,and coconut milk Bring to a light boil then reduce and simmer for 10 minutes.
  • Carefully transfer soup into a blender (or Vitamix) and puree until creamy. You can also use a hand blender.
  • Place pureed soup back in the stock pot. Add the onion powder and arrowroot “slurry” (see notes) and cook on medium low, whisking, for another 5 minutes. You don’t want arrowroot starch to cook too long with the soup. It best to add last.
  • If using corn starch, you can add it sooner and cooker longer and it thickens food quickly and at higher temperatures and won’t break down.
  • Taste and adjust salt/spices if needed.
  • Serve and garnish with toppings of choice.
  • Store in fridge covered for up to 5 days or freeze.


For the slurry. Mix the arrowroot into equal parts cold liquid (water or non-dairy milk) and whisk until smooth. If using arrowroot starch, add after blending.
Curry paste substitutes – Red curry paste can be found in an Asian supermarket or Whole Foods. But if you can’t find it, then substitute red curry paste with 1/2 tsp curry powder and 1 tablespoon chili sauce.


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