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Turmeric Carrot Tomato Soup
Prep Time
5
mins
Cook Time
5
mins
Total Time
10
mins
Quick and easy, Paleo and Vegan diet friendly -- sugar free, gluten-free, dairy-free, soy-free, low-cal.
Course:
Soup, Vegetable
Cuisine:
American
Servings
:
2
servings
Ingredients
1
cup
organic, no-sugar added Marinara Sauce
4
ounces
fresh carrot juice
can use bottled from produce section
2
teaspoons
turmeric juice
or swap for 2 teaspoon ground turmeric
1
teaspoon
ground black pepper
1
teaspoon
onion powder
1/4
teaspoon
salt
4
ounces
non-dairy, almond-based yogurt
or can sup unsweetened plain nut milk (but won't be as creamy)
Instructions
Add marinara sauce, carrot juice, tumeric, black pepper, onion powder and salt to sauce pan and stir to combine.
Bring soup to simmering over medium heat, simmering for about 4 minutes or until heated through.
Lower heat to low setting and add yogurt, stirring in until combined and heating for another 1 minute until warmed.
Recipe Notes
For one 8-ounce (1-cup) serving: