TLC Soup- Tomato Lemon Carrot Soup

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We recently got back from a trip to Patagonia (the far, far south of Chile and Argentina). It’s summer right now, which is definitely the only time to go. Parts were quite chilly even in January, the warmest month of the year. We had a wonderful time and a highlight was the cozy vegetarian restaurant we ate at in Puerto Natales. We were only in the area two nights and ate there twice.


On our second visit to the restaurant I hesitantly ordered the tomato carrot soup. Something about the combination sounded strange to me, I’m not really sure why. Anyhow, it turned out to be fabulous, so memorable that I knew I was going to have to make it.


One of the first things I did when we got home- even though it is hot summer here in Northern Argentina- was to try to re-create the soup. I”d say it was quite a success and that my version might be even better (in my humble opinion!).


If you are on a new year healthy eating plan or cleanse, this will make a great addition to your program. Or maybe you just want a delicious soup recipe for any day.


It’s basically equal parts fresh carrots and tomatoes, with a few simple spices, and a lovely zip of fresh lemon juice at the very end. You can feel yourself getting healthier as you sip it. I even enjoyed it cold straight out the fridge the next day, over a bit of leftover yamani brown rice.


I realize that most of my readers are in the northern hemisphere (I can see where you are in my site analytics!), so this will be a satisfying soup to keep you warm during your coldest months.


With besos!





Recipe for Tomato Carrot Soup with Lemon





2-3 teaspoons salt (total)

1 teaspoon ground turmeric

2 large cloves garlic- minced

2 tablespoons fresh ginger- minced

About 5 tablespoons good olive oil

6 large carrots- about 4 cups peeled and diced

10-12 roma tomatoes- about 4 cups diced

2 large bay leaves

5 cups water

1 teaspoon maple syrup (or other sugar)

3-4 tablespoons fresh lemon juice (don’t do the fake stuff!)




Put 1 teaspoon salt, the turmeric, garlic, and ginger in a large soup pot with 2-3 tablespoons olive oil. Begin to heat the pot to medium-high and add the diced carrot. Sauté while you dice the tomatoes. Stir occasionally.


Add the tomatoes and 2 bay leaves. Simmer approximately 10 minutes until very juicy and soupy.


Add 5 cups water and the teaspoon of maple syrup. Bring to a boil, reduce the heat to a simmer and cook for 50-60 minutes until the carrots are completely tender. Cooking time will vary depending on what type of carrots you use. (Note, I left the lid on the pot, slightly cracked.)


Remove from the heat and add 1 teaspoon salt and 1 tablespoon olive oil.


When cool enough to work with, blend to creamy. (Don't forget to remove the bay leafs first!) Add a little water if needed to get your desired consistency. I used a hand blender stick right in the pot. You can also transfer in batches to a blender.


Add more salt and olive oil to taste, if needed. I added one more teaspoon salt and two tablespoons olive oil. The soup should start to taste really good now. If it’s bland, add salt. (Really!)


Lastly, add 3-4 tablespoons fresh lemon juice, or to taste.


Serve with a bit of fresh cracked pepper on top and your favorite soup side- crusty bread, a gluten-free scone, a warm salad, (or a cold one), roasted vegetables, wilted greens, or even on top of rice or pasta.







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