Zanzibar Carrot Tomato Soup
INGREDIENTS
4–5 green onions, stem only (or 1/4 c chopped white)
1/2 tbsp olive oil
Two 6 inch carrots- chopped
10 ounces of vegetable broth (extra for mixing starch)
One 28 ounce can of whole peeled tomatoes
1 to 2 tbsp Lime Juice (or 1/2 of a Lime)
1 tbsp Almond butter
1 tsp kosher Salt
1/2 tsp black pepper
1/8 teaspoon Ground Cumin
1/2 tsp Cinnamon
1/4 tsp ground Cloves
1/4 tsp ground Ginger
2 tbsp Red curry paste or spicy chili paste
1/2 cup Coconut milk lite
1–2. Tbsp Arrowroot starch or corn starch (not paleo) mixed with water or nut milk
1/4 tsp Onion powder
Sea salt and Pepper to taste
Toppings:
Fresh Parsley or oregano
Red pepper flakes to garnish
Olive Oil to drizzle
3 tbsp Crushed roasted almonds nuts
sliced lime
crushed black pepper to sprinkle
1 large carrot; spiralized or ribbon-cut
INSTRUCTIONS
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 almond, butter, salt/pepper, spices, chili 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 with toppings of choice. Optional cooked chicken or shrimp will boost protein! Spiralized veggie noodles of choice to garnish. This adds more texture.
Store in fridge covered for up to 5 days or freeze.
