This creamy dreamy and oh so delicious carrot and tomato soup with homemade red chili paste is the perfect end of summer welcome fall soup. It’s comforting, spicy, nourishing, soothing, and refreshing. It’s bursting with flavor yet simple and easy to make.
The antioxidants in the red chili paste have anti-aging properties and can help decrease blood pressure and reduce inflammation. Spicy peppers also rev up the metabolic rate by boosting thermogenesis, the process by which the body turns calories into heat. Since this process burns additional calories, it stimulates fat burning and helps with weight loss.
From the Shop
Carrot & Tomato Soup With Homemade Red Chili Paste Recipe
Prep Time: 15 min | Cook Time: 25 min | Serves: 4
Red chili paste (yields 1 cup)
+ 2 oz / 50 g dried red chili, cut into small pieces
+ 5 garlic cloves
+ 1 small onion
+ 1/4 cup olive oil
+ 1/2 tsp sea salt
+ 1/2 tsp coconut sugar
Carrot & Tomato Soup
+ 1 tbsp coconut oil
+ 4–5 green onions, stems only
+ 2 carrots, chopped
+ 2 cups vegetable broth (homemade recipe here)
+ 1 cup organic canned tomatoes
+ 1/8 teaspoon ground cumin
+ 1/2 tsp cinnamon
+ 1/4 tsp ground cloves
+ 1/4 tsp ground ginger
+ 2 tbsp red chili paste
+ 1/2 cup coconut milk
+ 1 cup rice, cooked (learn here how to soak and cook whole grains)
+ 2 cups spinach
+ sliced lime, to serve
To make the red chili paste: Place all the ingredients in a blender and blend to a fine paste. Heat a saucepan, then add the paste. Fry on medium heat for 5 minutes, uncovered, stirring occasionally. Let cool, then store for up to 2 weeks in the fridge.
To make the soup: Place onion, oil, and carrots in a large pot. Cook on medium heat for 5 minutes until onions are browned and carrots softened. Add vegetable broth and tomatoes, mix and simmer for 5 minutes.
Season with salt, pepper, spices, chili paste, and coconut milk. Bring to a boil then reduce and simmer for 10 minutes. Remove from heat and puree the soup using a blender until creamy.
Add cooked rice and cook on medium-low heat for another 5 minutes. Remove from heat and stir in spinach. Serve with toppings of choice and store leftovers in the fridge covered for up to 5 days. Enjoy!
|252||18.6 g||18.3 g||5.5 g|
This Chicken Cheddar Stuffed Portobello Mushrooms recipe is very low in carbs and wheat-free, making it …
These Adobo Shrimp Bowls are loaded with flavorful and juicy shrimp, rice, black beans, tomatoes, avocados, and corn, then drizzled with a fresh …