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Chili Carrot & Tomato Soup (Vegan)

Chili Carrot & Tomato Soup (Vegan) |


1 Tbsp coconut oil
1 small white onion-finely chopped
2 garlic cloves-crushed
3 large carrots-sliced
1 veggie stock cube
3 cups boiling water
1/2 tsp paprika
1/2 tsp ground coriander
1/4 tsp ground cumin
1/4 tsp dried basil
2 tsp soy sauce
2 Tbsp tomato paste
1/8 tsp ground chilli
Cracked black pepper
1 tsp tahini


  1. Heat oil in a large saucepan.
  2. Lightly fry onion until clear.
  3. Crush garlic cloves and cook with onion for one minute.
  4. Dissolve stock in cup of boiling water. Add to saucepan with other 2 cups of water and remaining ingredients except tahini.
  5. Simmer on low heat until carrots are tender (about 20 mins).
  6. Blend soup with a blender until smooth.
  7. Taste, adjust seasonings and simmer on low for another half an hour minimum to let flavors blend.
  8. Add tahini and cook for another minute before serving with a sprig of fresh parsley or coriander.


I am a 20 year-old BSc nutrition student from New Zealand
passionate about living well through exercise and organic, raw whole foods. For the past two years I have eaten a mainly vegan diet and have focused on eating unrefined, unprocessed local or homegrown organic food. By eliminating refined sugar, dairy and gluten I have managed to cure sinusitis and skin problems without prescription drugs by simply feeding my body what it really needs. I plan to change the way the world currently eats and want to raise awareness about preventing health problems through eating good, delicious, nourishing food. My inspiration comes from Jason Shon Bennett, Dr. Libby Weaver and my Mum.

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