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Zanzibar Carrot-Tomato Soup (Vegan)

Cotter Crunch
  • 2018 minutes
  • Serves 4

INGREDIENTS

2

6 inch carrots

1

Carrot, large

1/4 tsp

Ginger, ground

4

Green onions

1

Lime

1/4 tsp

Onion powder

1

Parsley or oregano, Fresh

1 28 ounce can

Tomatoes, whole

1/2 cup

Coconut milk, lite

10 oz

Vegetable broth

1 tbsp

Almond butter

1 tbsp

Lime juice

1 tbsp

Arrowroot starch or corn starch

1/2 tsp

Black pepper

1

Black pepper to sprinkle

1/2 tsp

Cinnamon

1/4 tsp

Cloves, ground

1 tsp

Kosher salt

2 tbsp

Red curry paste or spicy chili paste

1

Red pepper flakes

1

Sea salt and pepper

1/2 tbsp

Olive oil

1

Olive oil to drizzle

3 tbsp

Almonds nuts, roasted