High-protein tomato soup is made with oven-roasted tomatoes, peppers, garlic, fresh basil, silken tofu, and vegan cream for a hearty and filling soup that pairs perfectly with some grilled cheese or crusty bread for dipping.

I am not going to lie, this recipe was born out of how much silken tofu and tomatoes I had lying around. I figured why not make a high-protein soup? And honestly, I am glad that I did. A few iterations later and now we have this recipe for a silky and decadent roasted veggie bowl of goodness. It’s packed with protein, it’s low-calorie, and gluten and dairy-free.

If you are looking to make this a special meal, serve it in a homemade bread bowl, with homemade croutons, crusty bread, or with a grilled tomato sandwich.

Ingredients

• 4 large tomatoes-halved
• 2 large bell peppers-halved and deseeded
• 1 head garlic wrapped in foil
• 1 yellow onion-quartered
• 1/4 cup basil-chopped
• 2 cups veggie broth
• 1 package silken tofu
• 1/4 cup vegan cream
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1/2 tbsp salt
• 1 tsp pepper
• fresh basil for garnish

Instructions

1. Preheat oven to 375 degrees. Place halved tomatoes, peppers, onion quarters, and garlic on a baking tray and lightly coat in oil, salt, and pepper. Roast veggies for 20-30 minutes or until onion edges are blackened. Let cool slightly.
2. Add roasted veggies, garlic cloves, tofu, spices, and broth to a blender and blend until smooth. Add more broth or water as needed to reach a soup consistency.
3. Add the mixture to a pot over medium-low heat. Heat for a few minutes and then add the vegan cream and adjust seasonings to suit your taste.
4. Serve warm and garnish with extra basil, croutons, or vegan cheese.
5. Store leftovers in the fridge for a few days. Reheat in the microwave or on the stovetop.

Storage Information

Refrigeration:

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 5 days.

Freezing:

• For longer storage, freeze the soup in individual portions.
• Use freezer-safe containers or zip-lock bags.
• The soup can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheating:

• Reheat the soup on the stovetop over medium heat, stirring occasionally, until warmed through.
• Alternatively, microwave individual portions on high for 2-3 minutes, stirring halfway through.

This high-protein tomato soup is not only a nutritious choice but also incredibly versatile and easy to make. Perfect for meal prepping, it can be enjoyed any time of the year. Give this recipe a try, and happy cooking!

Try these other related recipes:

Vegan Burrata Cheese

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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High-Protein Roasted Tomato Soup

High-protein tomato soup made with oven-roasted tomatoes, peppers, garlic, fresh basil, silken tofu, and vegan cream for a hearty and filling soup that pairs perfectly with some grilled cheese or crusty bread for dipping.

Course Main Course

Cuisine American

Keyword roasted tomatoes, tofu, tomato soup

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 4 large tomatoes-halved
• 1 head garlic wrapped in foil
• 1 yellow onion-quartered
• 1/4 cup basil-chopped
• 2 cups veggie broth
• 1 package silken tofu
• 1/4 cup vegan cream
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1/2 tbsp salt
• 1 tsp pepper
• fresh basil for garnish
• 2 large bell peppers-halved and deseeded

Instructions

• Preheat oven to 375 degrees. Place halved tomatoes, peppers, onion quarters, and garlic on a baking tray and lightly coat in oil, salt, and pepper. Roast veggies for 20-30 minutes or until onion edges are blackened. Let cool slightly.
• Add roasted veggies, garlic cloves, tofu, spices, and broth to a blender and blend until smooth. Add more broth or water as needed to reach a soup consistency.
• Add the mixture to a pot over medium-low heat. Heat for a few minutes and then add the vegan cream and adjust seasonings to suit your taste.
• Serve warm and garnish with extra basil, croutons, or vegan cheese.
• Store leftovers in the fridge for a few days. Reheat in the microwave or on the stovetop.

The post High-Protein Roasted Tomato Soup appeared first on The Hungry Carrot.

This recipe is awesome for meal prep and keeps in the fridge for several days. We like it for its kid-friendly nature and ease of customizing this to suit different spice level needs.

Comforting Curry

Yellow curry, or “Kaeng Kari” in Thai, is one of the many varieties of curry found in Thai cuisine. Thai cuisine itself is a melting pot of flavors and influences from neighboring countries like India, Malaysia, and China, which is reflected in its diverse range of curries. Yellow curry is distinguished by its mild heat and rich, creamy texture, often compared to Indian curry due to the use of turmeric and other spices.

There are so many different variations and types of curry. I love this version for its low spice level and it’s easy to throw together with whatever I have on hand. For those wanting more spice, it’s easy to add more heat and make it the way you prefer.

Curry is comforting and warm, and the spices all feel indulgent. Perfect for curling up on the couch or for when you might be feeling under the weather and need something to combat the common cold. If you are looking for more Thai recipes, check out our Spring Rolls with Peanut Sauce or Thai Udon Noodles.

Ingredients

Curry is such a versatile dish that can be easily customized for spice levels, vegetables, and proteins. Here are the core ingredients you will need and some ideas for variations.

Core Ingredients

1. Yellow Curry Paste: The heart of the dish, yellow curry paste is a blend of turmeric, cumin, coriander, lemongrass, galangal, garlic, shallots, and dried chilies. These ingredients are blended together to create a fragrant and flavorful base.
2. Coconut Milk: This adds a creamy texture and subtle sweetness to the curry, balancing the spices in the curry paste. Use quality full-fat coconut milk.
3. Tofu: Firm tofu is ideal for this dish as it holds its shape well during cooking and absorbs the flavors of the curry. Press it well so it fries up evenly.

Additional Ingredients

1. Vegetables: Commonly used vegetables include bell peppers, potatoes, carrots, and green beans. We also love bamboo shoots, lemongrass, and limes served on the side.
2. Aromatics and Spices: Kaffir lime leaves, Thai basil, and fresh cilantro enhance the aroma and flavor profile of the curry.
3. Seasonings: Soy sauce, sugar, and lime juice are used to achieve a balanced taste. Top with added hot sauce or chile sauce if desired.

Instructions

1. Rinse and drain your rice and add it the a rice cooker with the water. Cook rice according to your rice cooker instructions.
2. Over medium heat, add the coconut milk and curry paste to a saucepan. Mix well and heat for a few minutes. Add any veggies you are using like potatoes, onions, and carrots. Bring to a simmer for 20 minutes until the veggies are softened.
3. Meanwhile, crisp your drained and pressed tofu cubes in a skillet until golden brown on each side.
4. When the veggies are soft, add in the tofu, soy sauce, sugar or agave, and the rest of the broth or water to your desired consistency. Heat through.
5. Serve over fluffed jasmine rice with chopped cilantro and lime wedges. Add some hot sauce or diced chiles if desired.
6. Store leftovers in an airtight container in the fridge for 3-4 days.

Serving Suggestions

We serve our yellow curry with tofu over fluffy jasmine rice, but it is equally good with brown rice or rice noodles. It pairs well with side dishes like Thai cucumber salad or fresh spring rolls. For a complete authentic meal, consider serving it with a refreshing Thai iced tea or a light coconut dessert.

Nutritional Benefits

Curry is packed with nutritional powerhouses that are not only delicious but also good for you. Let’s take a look at some of the key benefits…

Tofu

1. High in Protein: Tofu is an excellent source of plant-based protein, making it an ideal choice for vegetarians and vegans.
2. Rich in Nutrients: It contains essential amino acids, iron, calcium, and magnesium, contributing to overall health and well-being.
3. Low in Calories: Tofu is low in calories and fat, making it a healthy addition to any diet.

Yellow Curry Paste

1. Anti-Inflammatory Properties: Turmeric, a key ingredient in yellow curry paste, contains curcumin, known for its anti-inflammatory and antioxidant properties.
2. Digestive Health: The spices in the curry paste, such as cumin and coriander, aid in digestion and promote a healthy gut.
3. Immune Boosting: Garlic and shallots have antimicrobial properties that support the immune system.

Coconut Milk

1. Healthy Fats: Coconut milk is rich in medium-chain triglycerides (MCTs), which are easier to digest and provide a quick source of energy.
2. Vitamins and Minerals: It contains vitamins C, E, and B vitamins, as well as minerals like iron, selenium, and magnesium.

Vegetables

1. Vitamins and Fiber: The vegetables in yellow curry provide a range of vitamins, minerals, and dietary fiber, essential for maintaining good health.
2. Antioxidants: Many of the vegetables used in the curry are high in antioxidants, which help protect the body from oxidative stress.

We hope you enjoy this take on a vegan yellow curry and enjoy making it as much as eating it! Happy Cooking!

Try these other recipes:

Oyster Mushroom Duck Bao Buns

Fresh Veggie Spring Rolls with Peanut Dipping Sauce

Thai Peanut Udon Noodles

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Thai Yellow Curry with Crispy Tofu

Yellow curry with crispy tofu blends the rich flavors of Thai cuisine with yellow curry paste, coconut milk, carrots, and potatoes served over fluffy rice.

Course Main Course

Cuisine Thai

Keyword curry, tofu

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 2 tbsp yellow curry paste
• 1 can coconut milk
• 1 package tofu, pressed and cubed
• 2 potatoes-peeled and cubed
• 2 carrots-peeled and sliced
• optional veggies: bell pepper, bamboo shoots, chile peppers
• 1 yellow onion-chopped
• 1 cup broth or water, plus more if desired for consistency
• 1 tbsp sugar or agave
• 1 tbsp tamari or soy sauce
• chopped cilantro and lime wedges for serving

Instructions

• Rinse and drain your rice and add it the a rice cooker with the water. Cook rice according to your rice cooker instructions.
• Over medium heat, add the coconut milk and curry paste to a saucepan. Mix well and heat for a few minutes. Add any veggies you are using like potatoes, onions, and carrots. Bring to a simmer for 20 minutes until the veggies are softened.
• Meanwhile, crisp your drained and pressed tofu cubes in a skillet until golden brown on each side.
• When the veggies are soft, add in the tofu, soy sauce, sugar or agave, and the rest of the broth or water to your desired consistency. Heat through.
• Serve over fluffed jasmine rice with chopped cilantro and lime wedges. Add some hot sauce or diced chiles if desired.
• Store leftovers in an airtight container in the fridge for 3-4 days.

The post Thai Yellow Curry with Crispy Tofu appeared first on The Hungry Carrot.

Smoky black bean soup is a classic comforting dish that’s high in protein and fiber-rich thanks to all the delicious, veggies. I am a fiend for smoky flavors so this version showcases some of those complex smoky vibes and lots of fresh vegetables to amp up the nutritional components. It’s hearty, and filling, and works great for freezing and meal prep! Plus, it’s dairy-free, gluten-free, and can be made without oil.

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Step-by-Step Instructions

1. Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
2. Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
3. Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
4. Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
5. Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
6. Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

Pairing Suggestions

This soup is incredible on its own, but also pairs really well with:

• Crusty Bread: Try this recipe, or switch it up with cornbread for a hint of sweetness and density
• Tortilla Chips: Crunchy tortilla chips add texture and are perfect for dipping.
• Rice: A side of steamed white or brown rice can make the meal. Pour the soup over the type in a Cajun-vibe.
• Salad: A fresh green salad with a citrus vinaigrette can lighten up the meal and add a refreshing element.
• Avocado Toast: Creamy avocado on crusty bread is a delicious and nutritious side that pairs well with the flavors of the soup.

Try these related recipes:

Black Bean Quesabirria Tacos

Black Bean Sweet Potato Quesadillas

Not Yo’ Mama’s Vegan Chili

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Smoky Black Bean Soup

A hearty and filling black bean soup full of smoky black beans, spices, and veggies. Pairs perfectly with crusty bread and topped with all your favorites like avocado, cilantro, and cotija cheese.

Course Appetizer, Lunch, Main Course

Cuisine Mexican

Keyword black beans, soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 cans black beans-rinsed and drained
• 1 tbsp olive oil
• 1 carrot-peeled and diced
• 2 celery ribs-diced
• 1 yellow onion-diced
• 1 red bell pepper-diced
• 1 tbsp garlic-minced
• 2 tbsp tomato paste
• 1 tbsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp red pepper flakes
• 1 tbsp oregano
• 2 cups vegetable broth
• 1 tsp liquid smoke
• 1 tbsp vegan Worcestershire
• 1 tbsp lime juice
• Optional toppings: green onion, cilantro, avocado, cotija cheese, lime wedges

Instructions

• Heat the oil over medium heat in a large stockpot. Add the diced onion, carrot, celery, and bell pepper and cook for 4-5 minutes until softened. Add the garlic and cook for one more minute until fragrant.
• Add the tomato paste, cumin, salt, pepper, oregano, and red pepper flakes. Stir well and cook for 1-2 minutes. Add in the vegetable broth and beans. Reduce heat to medium-low.
• Mix in the Worcestershire and liquid smoke and stir well. Let the soup simmer for 15 minutes stirring every few minutes.
• Remove from heat and remove the bay leaf. Add the lime juice. Using an immersion blender (or regular blender), blend some of the soup until it reaches your desired consistency.
• Serve with crusty bread and topped with green onions, avocado, cilantro, lime wedges, and cotija cheese if desired.
• Store leftovers in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Thaw overnight before reheating.

The post Smoky Black Bean Soup appeared first on The Hungry Carrot.

A delicious and filling soup full of smoky roasted poblano peppers, tender potatoes, and sweet corn in a rich and creamy broth and topped with dairy-free crema and pickled onions. Serve with extra cilantro and lime wedges on the side. It’s the perfect blend of smoky, sweet, and spicy and it freezes exceptionally well. Plus, it’s gluten-free and dairy-free!

I love poblano peppers so much and incorporating them into this dish is the perfect use for any extra peppers you have lying around. We grow a lot of them in our garden so we always have a surplus in the summer. They balance the sweetness of the corn and the fluffy potatoes so well. Of course, poblanos can be unpredictable, as their spice level varies greatly. If you do want a spicier soup, you can leave the veins and seeds intact to really kick up the heat.

Ingredients

This chowder is versatile, but there are a few main characters that balance each other so well they are worth highlighting here:

• Poblano Peppers: Our star ingredient, these mild chili peppers offer a subtle heat and a deep, smoky flavor when roasted. Their spice level varies, but they are what makes this better than your average veggie soup.
• Potatoes: With their creamy texture and neutral taste, potatoes provide a comforting and hearty base. I prefer Yukon gold potatoes, but russet potatoes or white potatoes also work great here.
• Corn: The sweetness of corn contrasts beautifully with the smokiness of the poblano peppers and the earthiness of the potatoes. Use fresh, frozen, or canned.

Nutritional Benefits

Aside from its delicious taste, vegan potato poblano corn chowder is packed with nutritional benefits. Each component brings its own set of nutrients to the table:

• Poblano Peppers: Rich in vitamins A and C, poblano peppers support immune health and skin integrity. They also contain capsaicin, which has anti-inflammatory properties.
• Potatoes: A good source of vitamin C, potassium, and dietary fiber, potatoes contribute to heart health, digestive health, and overall vitality.
• Corn: Corn provides essential vitamins like B-complex vitamins, as well as antioxidants like lutein and zeaxanthin, which are beneficial for eye health. It also offers a healthy dose of fiber, aiding in digestion.

Versatility and Adaptability

One of the most appealing aspects of vegan potato poblano corn chowder is its versatility. It can be adapted to suit various dietary needs and preferences. For instance:

• Gluten-Free: This chowder is naturally gluten free, but double-check your ingredients to make sure they are all compliant. Veggie broth can be a culprit sometimes.
• Low-Fat: For those seeking a low-fat option, leave out the oil and use a little water instead. Leave out the heavy cream altogether, or replace it with a lower fat dairy-free milk like soymilk or oat milk.
• Spice Level: The heat level can be adjusted by adding more or fewer poblano peppers or leaving the veins and seeds to amp up the spice. You can also incorporate other types of chili peppers for those who prefer a spicier dish.

Preparation Tips

Roasting Poblano Peppers

One of the key steps in making a flavorful vegan potato poblano corn chowder is roasting the poblano peppers. Roasting enhances their smoky flavor and brings out their natural sweetness. Here are some tips for roasting poblano peppers:

• Direct Flame Method: Place the peppers directly over a gas flame, turning them with tongs until they are charred on all sides. Once charred, place them in a bowl and cover with plastic wrap or a towel to steam. This makes it easier to peel off the skin.
• Oven Roasting: If you don’t have a gas stove, you can roast the peppers in the oven. Place them on a baking sheet and broil, turning occasionally until they are evenly charred. After roasting, the same steaming technique applies.

Soup Consistency

• Blending: To thicken the chowder, blend a portion of the soup and then mix it back into the pot. This method ensures a creamy texture while retaining some chunks of potatoes and corn for contrast. Use an immersion blender for the easiest method, but you can also use a regular blender. Just use a towel and be careful of hot splattering!
• Thickening Agents: If you prefer an even creamier chowder, you can use a little cornstarch or flour. For a lower-fat version, pureeing a portion of the potatoes works well.

Toppings and Garnishes

Try out different flavor combinations with different delicious toppings and garnishes:

• Fresh Herbs: Cilantro is my fav, but you can use parsley, or even thyme and rosemary for an earthier flavor.
• Avocado: Sliced avocado brings a creamy richness that pairs well with the smokiness of the peppers.
• Tortilla Strips: Crispy tortilla strips provide a delightful crunch.
• Lime Wedges: A squeeze of lime juice can enhance the flavors and add a tangy contrast.
• Crema: I love a vegan crema (just thinned sour cream) for a tangy flavor.
• Pickled Onions: Another one of my favorites, pickled veggies are so good for you and so easy to make. Just throw them in half vinegar and half water with a little agave and you have pickled onions!

What to Pair With?

Pairing the chowder with complementary sides can turn it into a full meal:

• Crusty Bread: A slice of crusty bread is perfect for dipping into the creamy chowder.
• Salad: A fresh green salad with a citrus vinaigrette can balance the richness of the soup.
• Grilled Vegetables: Grilled or roasted vegetables can add more variety and nutrition to the meal.

Storage

• Store any leftovers in the fridge in an airtight container for 3-4 days. Heat over the stove or in the microwave.
• This chowder freezes really well. Place in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Try these related recipes:

Not Yo’ Mama’s Chili

Creamy Kale and Potato Soup

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Roasted Poblano and Potato Corn Chowder

A delicious and filling soup full of smoky roasted poblano peppers, tender potatoes, and sweet corn in a rich and creamy broth and topped with dairy free crema and pickled onions. Serve with extra cilantro and lime wedges.

Course Main Course

Cuisine Mexican

Keyword chowder, corn, poblano peppers, potatoes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 3-4 poblano peppers
• 1 tbsp olive oil
• 1/2 onion-diced
• 2 celery ribs-diced
• 1 carrot-peeled and diced
• 1 tbsp minced garlic
• 3 cups veggie broth
• 3-4 yukon gold potatoes-cubed into 1/2 inch pieces
• 1 tbsp cumin
• 1/2 tbsp oregano
• 1 bay leaf
• 2 tsp salt
• 1 tsp pepper
• 1 cup corn-frozen or canned
• 1 cup vegan heavy cream
• 1 cup vegan shredded cheese
• lime wedges and cilantro for serving
• vegan crema and pickled onions (optional)

Instructions

• Line a baking sheet with foil and place the peppers on top. Set the broiler to high and broil the peppers for 5 minutes on each side until the skin is blackened and blistered.
• Remove from the oven and loosely tent with foil to steam. Let them sit for about 5 minutes. Rub and peel the skin off the peppers as best you can. It doesn't need to be perfect. Remove the stem and seeds. Dice up the peppers and set aside.
• Meanwhile, over medium heat, add the olive oil to a large stock pot and saute the onions, carrot, and celery for 5-7 minutes until softened. Add the garlic and cook for one more minute.
• Add the potatoes, broth, cumin, salt, pepper, oregano, and bay leaf. Bring to a boil and then reduce heat. Simmer for about 10 minutes until the potatoes are tender.
• Discard the bay leaf. Using an immersion blender, blend up some of the soup to make it creamier. Alternatively, scoop out about 2 cups of soup and carefully blend it in a blender, and add it back to the pot.
• Stir in the corn, poblano peppers, vegan heavy cream, and cheese. Heat for 3-5 minutes. Serve warm with lime wedges and cilantro. Add pickled onion and vegan crema on top for extra garnish.
• Store leftovers in the fridge for 3-4 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating.

The post Roasted Poblano and Potato Corn Chowder appeared first on The Hungry Carrot.

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This creamy potato kale soup is a wholesome and hearty dish full of healthy veggies and a creamy broth to warm you up and keep you full. The perfect blend of textures and flavors for a comforting plant-based meal in less than 30 minutes. I found myself recently craving a creamier and heartier version of a chicken noodle soup (sans chicken of course). After a few iterations, I came up with this recipe that takes all the goodness of a solid vegetable soup base and I added potatoes, kale, and rich coconut milk to create a nutrient-packed stick-to-your-ribs bowl of comfort.

There are few things more comforting than a bowl of soup. Especially, a warm creamy potato kale bowl of soup. Full of flavor, texture, and nutrient-rich ingredients, it’s the perfect companion to a soft couch, a good book, and some R&R.

Nutrition Spotlight

Before we get started cooking, let’s take a look at the featured ingredients and what they offer from a health perspective:

1. Coconut Milk: Other than being the perfect rich and creamy and even gluten-free base for a soup, coconut milk also provides essential nutrients, healthy fats, vitamins C, E, and B-complex vitamins, magnesium, potassium, and iron. Opt for unsweetened, full-fat coconut milk for the creamiest results without added sugars.
2. Carrot & Celery: These aromatic vegetables offer flavor, texture, and nutritional value. Carrots are renowned for their beta-carotene content, which the body converts into vitamin A and is essential for eye health and immune function. Celery is a good source of fiber, vitamin K, and antioxidants like apigenin and luteolin.
3. Kale: Our nutritional powerhouse, kale is a leafy green brimming with vitamins, minerals, and antioxidants. It’s exceptionally rich in vitamin K, vitamin C, vitamin A, and manganese. Kale also contains compounds like glucosinolates and sulforaphane, which have anti-inflammatory and detoxifying properties, making it a stellar addition to any diet.
4. Potato: The humble potato lends its creamy texture and are a great source of vitamin C, vitamin B6, potassium, and dietary fiber. They are also relatively low in calories, making them a filling yet nutritious addition.
5. Broth: Whether homemade or store-bought, vegetable broth forms the flavorful foundation of our soup. It infuses the dish with depth and complexity while keeping it entirely plant-based. Vegetable broth is typically low in calories and fat, making it a suitable option for those watching their intake.
6. Onion: A staple in countless culinary creations, onions offer more than just flavor-enhancing properties. They are rich in antioxidants like quercetin and sulfur compounds that boast anti-inflammatory and immune-boosting benefits. Onions also contain vitamin C, vitamin B6, and dietary fiber, adding nutritional value to our soup.

Vegan Creamy Potato Kale Soup

What sets this soup apart is its versatility and adaptability. While the basic recipe provides a solid foundation, you can easily customize it to suit your taste preferences and dietary needs. Whether you prefer a hint of spice, a dash of tanginess, or a burst of umami, the possibilities are endless. Experiment with different herbs, spices, and vegetables to create your signature version of vegan creamy potato kale soup.

I personally enjoy more of a velvety smooth texture that harmoniously blends earthy potatoes, vibrant kale, and aromatic spices. I used an immersion blender before adding the coconut milk and kale to smooth out some of the veggies while still leaving whole pieces of potato, carrot, and celery for added depth and texture. The creamy coconut milk melds seamlessly with the tender potatoes, while the kale adds a delightful touch of green freshness to the mix.

Storage

If you find yourself with leftovers (though it’s hard to imagine any soup enthusiast leaving a drop behind), this soup stores well in the fridge. Note: I don’t recommend freezing this soup due to the texture changes in the kale, but it is possible so I included those instructions below.

• Transfer any unused portion to an airtight container and refrigerate for up to 4-5 days.
• For longer-term storage, you can freeze the soup in individual portions for up to 3 months.
• When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stovetop or in the microwave until heated through.

Customization and Dietary Adaptations

It’s a no-brainer that thick crusty bread pairs well with this meal. Try our simple rustic bread loaf for the perfect side, or try serving in these bread bowls for the ultimate comfort food.

Lots of customization options are possible, but we love serving these with crackers, topped with vegan cheese, dairy-free crema, or sour cream. For an extra crunch try vegan bacon, chickpeas, or croutons.

One of the great things about this soup is it’s already naturally gluten-free, dairy-free, and nut-free. Just be sure to serve with gluten-free bread and sour cream and double check your broth is also gluten-free.

Try these related recipes:

Not Yo’ Mama’s Vegan Chili

Fall Harvest Salad

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Creamy Potato Kale Soup

A wholesome and hearty soup full of healthy veggies and a creamy broth to warm you up and keep you full. The perfect blend of textures and flavors for a comforting plant-based meal.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword kale, potato, soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 tbsp olive oil
• 1/2 yellow onion-diced
• 2 celery ribs-diced
• 2 carrots-peeled and diced
• 1 tbsp garlic-minced
• 1 tbsp Italian seasoning
• 4 medium yukon gold potatoes- cubed
• 1 bay leaf
• 4 cups vegetable stock
• 2 cups kale-shredded
• 1 can coconut milk-full fat
• salt and pepper to taste
• optional red pepper flakes to taste

Instructions

• Heat the olive oil over medium heat in a large stock pot. Add the onion, carrot, and celery and saute until tender or about 5-7 minutes.
• Add the garlic and cook for one more minute. Add Italian seasoning and stir to combine.
• Add the potatoes, bay leaf, and vegetable stock and simmer until the potatoes are fork tender or about 10-15 minutes.
• Remove the bay leaf. If desired, slightly blend the soup with an immersion blender to smooth out the consistency, leaving some whole pieces of potato, celery, and carrot.
• Add in the coconut milk, kale, red pepper if using, and salt and pepper to taste. Heat for another couple of minutes until the kale wilts slightly.
• Serve warm with crusty bread. Store leftovers in the fridge for up to 5 days.

The post Creamy Potato Kale Soup appeared first on The Hungry Carrot.

Garlic toast is one of my weaknesses and this one is so easy to make, that you won’t have any excuse not to add it to your next meal. This dairy-free version has the perfect crispy and crunchy crust with a soft fluffy center and a savory butter garlic flavor.

While this recipe calls for a baguette, I used some leftover homemade bread bowls I had on hand. They were the perfect size to make some toast to go with this made-from-scratch spaghetti. Use whatever type of bread you prefer. And if you do have leftover bread try out these garlic croutons or this bruschetta recipe. So simple and a wonderful use of leftovers!

Instructions

1. Preheat oven to 400 degrees.
2. Prepare a baking sheet with a silicone mat.
3. In a small dish combine the melted dairy-free butter, garlic, onion powder, and garlic powder. Mix well.
4. Slice the baguette into 1/4-1/2 inch slices depending on preference. Place slices flat on the baking sheet.

5. Using a basting brush, evenly distribute the garlic butter mixture to each slice of bread.
6. Bake 10-15 minutes until the crust is a rich golden brown and the bread is toasted.
7. Serve warm. Keep them in an airtight container in the fridge for 3 days or in the freezer for up to 3 months. Reheat under a low broiler for 3-5 minutes.

Try these other recipes:

Garlic Croutons

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Garlic Toast

There is nothing better than garlic toast to complement your favorite pasta dish. This dairy-free version has the perfect crispy and crunchy crust with a soft fluffy center and a savory butter garlic flavor.

Course Bread, Side Dish

Cuisine Italian

Keyword dairy-free, garlic toast, toast

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 baguette
• 1/4 cup vegan butter, melted
• 2 cloves garlic
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

• Preheat oven to 400 degrees.
• Prepare a baking sheet with a silicone mat.
• In a small dish combine the melted dairy-free butter, garlic, onion powder, and garlic powder. Mix well.
• Slice the baguette into 1/4-1/2 inch slices depending on preference. Place slices flat on the baking sheet.
• Using a basting brush, evenly distribute the garlic butter mixture to each slice of bread.
• Bake 10-15 minutes until the crust is a rich golden brown and the bread is toasted.
• Serve warm. Keep them in an airtight container in the fridge for 3 days or in the freezer for up to 3 months. Reheat under a low broiler for 3-5 minutes.

The post Garlic Toast appeared first on The Hungry Carrot.

Not yo’ Mama’s vegan chili is an incredibly flavorful and complex spicy chili made with red wine, cocoa powder, and adobo chilis. It’s sure to replace your favorite chili recipe. Perfect for a cozy meal on a winter evening and pairs even better in a homemade bread bowl.

Ingredients

Ancho Chili Powder: This stuff is seriously better than regular chili powder and if you like heat, it’s exceptional in this recipe. Made from just dried poblano peppers, it has a superior flavor compared to the milder mixed chili powder version. If you don’t like a ton of spice though, swap them out!

Chipotles in Adobo: Another one of my favorites in this recipe is the chipotle peppers in Adobo sauce. They are jalapenos that are dried and smoked giving them an incredible depth of flavor. Another spicy ingredient so please modify as necessary!

Beans: Use whatever kind of bean you like. I prefer pinto beans, but cannellini beans and kidney beans are also dynamite in this chili.

Red Wine: A dry red goes a long way to impart a bold rich flavor once the alcohol burns off. It balances the spice and gives a wonderful depth.

Cocoa Powder: The bitter earthiness of unsweetened cocoa powder is such a nice balance and pairs so well with the chili spices.

Instructions

1. Over medium heat, add the olive oil to a large stockpot and saute the onion for 5-7 minutes until translucent.
2. Add the garlic and saute for 1-2 minutes or until fragrant.
3. Stir in the tomato paste and let it cook for 2-3 minutes until it darkens in color. This is essential to get the best flavor from the tomato paste.
4. Mix in the chili powder, cumin, paprika, and oregano. Modify the chili powder and paprika for your spice preferences. For more heat, use ancho chili powder and smoked paprika. For less heat, use regular chili powder and regular paprika.
5. Deglaze the pot with the red wine scraping any browned bits off the bottom of the pot. Let cook for a minute or two until the alcohol vapors cease.
6. Add the stock, beans, cocoa powder, bay leaf, Worcestershire, adobo chilis, tomatoes, brown sugar, and salt and pepper. Heat to a rapid simmer and then turn down the heat to a gentle simmer on low. Reduce to one diced chili pepper for less heat or omit it altogether.
7. Cook for a minimum of 30 minutes. Ideally, simmer the chili for 2-3 hours stirring every 10 minutes to bring out an incredibly complex flavor.
8. Serve warm with your favorite toppings like cilantro, red onion, vegan sour cream, or cheese.

Try these other recipes:

Vegan Burrata Cheese

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Not Yo’ Mama’s Vegan Chili

An incredibly flavorful and complex spicy chili made with red wine, cocoa powder, and adobo chilis. It's sure to replace your favorite chili recipe. Perfect for a cozy meal on a winter evening.

Course Main Course

Cuisine American

Keyword chili, spicy, vegan

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 tbsp olive oil
• 1 yellow onion-diced
• 5 cloves garlic-minced (adjust to taste)
• 1 can tomato paste
• 3 tbsp ancho chili powder (substitute for regular chili powder for less spice)
• 1 tbsp cumin
• 1 tsp smoked paprika (substitute regular paprika for less spice)
• 1 tbsp oregano
• 1 cup dry red wine
• 1 1/2 cup vegetable broth
• 2 15 oz cans pinto beans
• 1 15 oz can black beans
• 1 tbsp cocoa powder
• 1 bay leaf
• 1 tbsp vegan Worcestershire (substitute soy sauce or tamari)
• 2 chipotle in adobo-diced (add a tbsp of the adobo sauce to up the heat)
• 1 28 oz can diced tomatoes
• 2 tsp salt
• pepper to taste
• 1 tbsp brown sugar
• cilantro for garnish

Instructions

• Over medium heat, add the olive oil to a large stockpot and saute the onion for 5-7 minutes until translucent.
• Add the garlic and saute for 1-2 minutes or until fragrant.
• Stir in the tomato paste and let it cook for 2-3 minutes until it darkens in color. This is essential to get the best flavor from the tomato paste.
• Mix in the chili powder, cumin, paprika, and oregano. Modify the chili powder and paprika for your spice preferences. For more heat, use ancho chili powder and smoked paprika. For less heat, use regular chili powder and regular paprika.
• Deglaze the pot with the red wine scraping any browned bits off the bottom of the pot. Let cook for a minute or two until the alcohol vapors cease.
• Add the stock, beans, cocoa powder, bay leaf, Worcestershire, adobo chilis, tomatoes, brown sugar, and salt and pepper. Heat to a rapid simmer and then turn down the heat to a gentle simmer on low. Reduce to one diced chili pepper for less heat or omit it altogether.
• Cook for a minimum of 30 minutes. Ideally, simmer the chili for 2-3 hours stirring every 10 minutes to bring out an incredibly complex flavor.
• Serve warm with your favorite toppings like cilantro, red onion, vegan sour cream, or cheese.

Notes

• This chili is even better the next day once the flavors have melded in a wonderfully complex way. 
• Keep the chili in the fridge for up to 5 days or freeze for up to 3 months. Thaw before reheating. 
• To add some tang, throw in a tsp of apple cider vinegar. 
• This chili is spicy as written! Adjust your spices and peppers to suit your palate. 

The post Not Yo’ Mama’s Vegan Chili appeared first on The Hungry Carrot.