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Carrot and Tomato Soup

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound carrots peeled and chopped
  • 1 can 14.5 oz diced tomatoes with juices
  • 1 medium onion diced
  • 3 cups low-sodium vegetable broth
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large pot over medium heat and sauté the onion for 5 minutes until softened and translucent.
  2. Add the garlic and cook for another minute, stirring constantly to prevent burning.
  3. Add the chopped carrots, diced tomatoes with their juices, vegetable broth, smoked paprika, and dried thyme to the pot. Stir to combine.
  4. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until carrots are very tender.
  5. Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a regular blender in batches.
  6. Season with salt and black pepper to taste, and serve hot with a sprinkle of fresh herbs if desired.