Creamy Vegan Carrot-Tomato Soup

This unique carrot tomato soup is an African inspired type of dairy and gluten free bisque. Metta flour is used as a thickener in this creamy soup. This soup has an uniquely rich flavor like no other tomato soup 😋

Prep time: 5 – 10 minutes                                                                                       

Cook time: 25 – 30 minutes

Total time: 30 – 40 minutes

INGREDIENTS:

• 4–5 green onions, stem only (or 1/4 c chopped white)
• 1/2 Tbsp olive oil
• 2 to 3 6-inch chopped carrots
• 2 cups of vegetable broth (1/2 cup for mixing with Metta flour)
• 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 salt
• 1/2 tsp black pepper
• 1/8 tsp 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
• 1–2 Tbsp Metta flour mixed with water or non-dairy milk
• 1/4 tsp onion powder

Optional toppings: fresh parsley or oregano, red pepper flakes to garnish, olive oil to drizzle, sliced or crushed roasted almonds or other nuts or seeds, sliced lime or lemon, or simply crushed black pepper.

DIRECTIONS:

1. Place onion, oil, and chopped carrots in an instant pot. Cook at saute setting for 5 or until onions are browned and carrots softened.
2. Add the 1 1/2 cups of vegetable broth and whole peeled tomatoes. Mix and cook at soup setting for 5 minutes.
3. While its cooking in the pot, in a separate bowl sift in 1-2 tablespoon of Metta flour in 1/2 cup of vegetable broth and whisk until smooth.
4. Next add Metta flour broth mix, the almond butter, onion powder, salt/pepper, all the spices, and chili paste to the instant pot and let it simmer for another 10 minutes.
5. I used a hand blender to puree until creamy, but you can use a Vitamix blender so it blends very smoothly. Just be careful when transferring the hot soup into a blender.
6. Place pureed soup back in the instant pot. Let it simmer for another 5-10 minutes or until it thickens to your preference.
7. Taste and adjust salt/spices if needed.
8. Serve with toppings of choice 😊
9. Store in fridge covered for up to 5 days or freeze.

Note: This recipe was adopted then modified from www.cottercrunch.com

Have you used Metta gluten-free flour for this recipe or any other recipe?

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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com