Posts in Soups
Thai Carrot + Sweet Potato Soup
Thai Carrot + Sweet Potato Soup (vegan)


1 tablespoon coconut oil

2 sweet onions, diced

2 cloves of garlic, minced

1 tablespoon minced fresh ginger

2 tablespoons red curry paste

4 cups veggie broth

1/4 cup raw almond butter

3 cups diced + peeled carrots

3 cups diced + peeled sweet potatoes

1/4 teaspoon cayenne pepper

salt + pepper to taste

optional toppings:

lime juice

chopped cilantro

roasted tamari almonds


1) In a large pot, melt the coconut oil over medium heat.

2) Add the onion, garlic, and ginger and saute for 5 to 6 minutes, until the onion is translucent.

3) Stir in the curry paste.

4) In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the remaining broth, carrots, sweet potatoes, salt and cayenne. Stir until combined.

5) Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork tender.

6) Blend with an immersion blender right in the pot. Top with optional toppings. Enjoy!

Recipe from Oh She Glows

Mains, SoupsKristen CarliComment
Creamy Carrot + Potato Soup

I’m a big fan of underdogs. The autumn soup hall-of-fame is a pantheon of classics that are enjoyed by the bowl by millions of Americans each year. We’re talking broccoli cheddar, clam chowders, potato leek, chicken noodle. But one soup, a real crowd pleaser, has been sitting atop its throne for decades too long: Tomato soup.

Yes, I acknowledge that dunking crusty bread into the slightly acidic yet oh-so creamy concoction is a uniquely pleasurable experience. Of course, that’s why we all love it. But I’ve been trying to create some contenders to take the crown off the tomato’s head. That’s why I made our favorite charred red pepper soup, and its why I created this creamy carrot and potato soup. And folks, we might just have an underdog with enough crowd pleasing elements to knock tomato soup back down to earth.

Carrot soup sounds weird—I know. But it brings a ton to the party. The carrot has a delicate sweetness and classic vegetable flavor that, in my opinion, already brings more nuance to the table than your basic tomato soup. We add some ginger to temper the sweeter notes and brighten the flavor of the dish. Potatoes are the glue that gives it an amazing texture, and coupled with some cashew milk, we’ve got the creaminess that we all crave, without the lactose tummy-ache that many of us feel the next day.

Vegan Creamy Carrot + Potato Soup


1 yellow onion, chopped

4.5 cup of carrots, chopped

1 potato, peeled + chopped

32 oz veggie broth

1 teaspoon ground ginger

1 teaspoon dried rosemary, crushed

2 cups cashew milk

2 tablespoons extra virgin olive oil

salt + pepper to taste


1) In a large stock pot add the extra virgin olive oil and onion. Cook until translucent.

2) Add carrots, potato, veg broth, and ginger. Cover and cook over medium heat for 30 minutes.

3) With an immersion blender (or pour into a high speed blender), blend until smooth.

4) Add the cashew milk, rosemary, salt, and pepper. Cook over low heat until heated through.

Kale Noodle Soup

Seasons change, but the classics don’t. As fall hits the country—and finally arrives here in Arizona!— everyone is clamoring for their favorites. But next time you’ve got a hankering for some chicken-noodle, give this one a shot. It’s got everything you love about that savory staple with the added benefits of our favorite leafy-green.

Making soup from scratch is incredibly easy and allows you to know exactly what is going into your bowl. So many of those store bought soups—canned and seemingly “fresh”— are loaded with sodium (Hi, blood pressure! Get it?), preservatives, and veggies of mysterious freshness. This way, you get to enjoy those savory flavors with only a bit more effort. Give it a try!

Kale Noodle Soup (vegan)

Yield: 6-8 servings


3 tablespoons extra virgin olive oil

1 yellow onion, chopped

3 cloves garlic, minced

3 large carrots, sliced

4 stalks celery, chopped

1.5 cups white mushrooms, chopped

3 cups kale leaves

1/2 package of capellini pasta

8 cups veggie stock

4 cups water

salt + pepper


1) Heat the oil over medium heat. Add the onion, garlic, carrots, celery and mushrooms to the pot and saute for 6 minutes.

2) Add the veggie stock, water, salt and pepper. Bring to a boil. Add the kale. Reduce heat and simmer for 20 minutes.

3) Add the noodles and cook for 5 minutes. Remove from heat! Enjoy!

Recipe adapted from Nom Yourself

SoupsKristen CarliComment
Pesto Minestrone Soup

If you’re anything like me, nothing makes you happier than crushing a huge bowl of pasta and red sauce. And while you and I could happily scarf said dish of tomatoey, carby goodness 7 days a week (shhh its our secret!), we fear that our neighbors and friends might start talking behind our backs. So, for those haters we love so much, we’ll oblige them with this delicious pesto minestrone soup. Here’s why it’ll feel like you’re pulling a fast-one on them.

Really, this tomato-heavy broth is packed with vegetables to help disguise our beloved noodle friends. And a heaping spoonful of my walnut basil pesto makes the broth a little murkier (and a lot tastier!) so our pasta pals can rest judgement free until they land in your tummy. They’re happy. You’re happy. The neighbors are happy that you’re enjoying a balanced diet. Everyone wins.

Pesto Minestrone Soup (vegan)

Yield 6 servings


2 tablespoons extra virgin olive oil

1 yellow onion, chopped

2 cups diced carrots

2 cups diced celery

2.5 cups butternut squash, peeled + diced

4 cloves garlic, minced

1 tsp dried thyme

28 oz diced tomatoes

8 cups veggie stock

1 cup uncooked small pasta

1 bay leaf

1 cans cannellini beans

4 handfuls of spinach

2 tablespoons Walnut Basil Pesto

salt + pepper


1) Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery, squash, garlic, thyme and cook over medium heat, stirring occasionally for 10 minutes, until the veg begin to soften.

2) Add the tomatoes, stock, pasta, bay leaf, salt + pepper to the pot. Bring to a boil, lower the heat and simmer until pasta is tender. Discard bay leaf.

3) Add can of beans and heat through. Remove from heat and add spinach. Stir in pesto. Enjoy!

SoupsKristen CarliComment
Curried Cauliflower Soup

Curry is a flavor I have grown to love! It wasn’t my jam a few years ago, but after trying many different variations of vegan curry, I now love the flavor!

This is an extremely cozy soup! Cuddle up and enjoy!

Curried Cauliflower Soup (vegan)


4 cups veggie broth

1 red onion, chopped

1 garlic clove, minced

1 1/2 teaspoons grated fresh ginger

1 1/2 tablespoons curry powder

2 teaspoons date sugar

1 teaspoon Savory Spice Blend

1 head cauliflower, trimmed and coarsely chopped

2 teaspoons lemon juice

1 tomato, chopped, for garnish


  1. In a large pot, heat 1 cup of the broth over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, curry, sugar and Savory Spice Blend.

  2. Add the cauliflower and the remaining 3 cups of broth and bring to a boil. Lower the heat to a simmer, cover, and cook until the cauliflower is soft, about 30 minutes.

  3. Puree the soup in a blender. Stir in the lemon, taste and adjust seasonings as desired. Ladle into bowls and serve hot with tomato garnish.

Recipe from “How Not to Die Cookbook”

SoupsKristen CarliComment
Veggie Mason Jar Ramen

Noodles for lunch are the ideal! Something about warm desk lunches make them infinitely better than boring, cold salads. As an avid mason jar lover, I have jumped on the 'Mason Jar Ramen' train and created a vegan option!

Just because this ramen is vegan doesn't mean it lacks the umami flavor. I created a bouillon spice mix that incorporates nutritional yeast with other seasonings to pack a punch!


Veggie Mason Jar Ramen


makes 2 24 oz jar's worth

1 pack of ramen noodles, flavor packet discarded

1 portobello mushroom, chopped

1/2 cup of brussel sprouts, halved

1/2 cup shredded carrots

1 tsp avocado oil

1/4 cup nutritional yeast

3 T salt

2 tsp sugar

1 T garlic powder

1/2 tsp ground ginger



1) Steam brussel sprouts for 8 minutes.

2) Mix bouillon mixture by combining the salt, ginger, garlic powder, sugar, and nutritional yeast.

3) Par boil the noodles for 2 minutes. Drain and set aside.

4) Saute brussel sprouts in a saute pan with avocado oil for 5-8 minutes or until brussel sprouts get slightly browned.

5) Prep the mason jar by spooning in 2 teaspoons of bouillon mixture, then layer the mushrooms, carrots, and cooled brussel sprouts, and noodles.

6) When ready to eat, pour boiling water over the contents of the jar and close lid. Let steep for 2-3 minutes. Enjoy!

Veggie Mason Jar Ramen
Veggie Mason Jar Ramen
Creamy Cauliflower Soup

We're nearing the end of soup season in AZ... but I have been craving something warm and cozy so I whipped this up! This soup is packed with flavor - I owe it all to the roasted garlic! It also is very easy... roast some potatoes, onion, garlic, and cauliflower + then blend! I added croutons and crunchy chickpeas because, in my opinion, a blended soup always needs a little crunch.

Creamy Cauliflower Soup (Plant-Based)
print recipe
Creamy Cauliflower Soup (Vegan)
  • 1 head cauliflower, broken into florets
  • 1 yellow onion, chopped
  • 1 can chickpeas
  • 4 red potatoes, chopped
  • 1/4 cup torn stale bread
  • 32 oz veggie stock
  • avocado oil
  • garlic powder
  • paprika
  • pink salt
  • black pepper
  • 4 garlic cloves
1) Preheat the oven to 400 degrees. 2) Add chopped potatoes, cauliflower florets, and chopped onion to 1-2 baking sheets. Drizzle with avocado oil, pink salt, and black pepper. Wrap garlic cloves, a drizzle of avocado oil, and salt in foil and place on the baking sheet. 3) Add the can of drained and rinsed chickpeas to another baking sheet. Be sure to dry completely. Season with avocado oil, paprika, garlic powder, pink salt, and black pepper.4) Add the torn bread to the same baking sheet as the chickpeas.5) Place all baking sheets in the oven. Remove bread pieces after 15 minutes. Remove all other veggies and chickpeas after 30-40 minutes.6) Reserve 1/4 cup of cauliflower to use for toppings. Add all potatoes, onion, remaining cauliflower, and garlic to high speed blender. Add veggie stock. Add more salt to taste. Blend on high until smooth.7) Serve with reserved cauliflower, croutons, and crunchy chickpeas as toppings.
Prep time: Cook time: Total time: Yield: 8 servings
Mushroom Noodle Soup

On particularly frigid days, or when we're fighting off the flu (or both), it is easy to crave the warm, nostalgic feeling that a bowl of chicken noodle soup can give you. Most people would simply grab the of Campbell's that's been resting in the depths of their pantry for an untold amount of time (does canned soup even have an expiration date?). But here's the thing. You're not most people. 

This recipe is for those who want a little something more in wintertime. A little more health, a little more flavor, and that oh-so-good feeling you get when you cook something from scratch. And the best part? This soup checks all three of those boxes. 

Healthy. Delicious. Satisfying.

What else could you ask for?

Mushroom Noodle Soup
print recipe
Mushroom Noodle Soup
  • 1/2 yellow onion, diced
  • 2 stalks celery, diced
  • 2 carrots, diced
  • 1 1/2 cups cremini mushrooms, diced
  • 1/2 cup frozen shelled edamame
  • 1 sleeve asian noodles (udon, soba, lo mein, ramen, up to you!)
  • 1 32 oz carton veggie broth
  • 2 cups water
  • 2 tablespoons soy sauce or liquid coconut aminos
  • 1 tablespoon coconut oil
  • 1 teaspoon fresh ginger, minced
  • 4 garlic cloves, minced
1) Heat oil in a large stock pot over medium heat. Add ginger and garlic. Stir until fragrant.2) Add mushrooms and let cook until tender, about 5 minutes.3) Add carrots, onion, and celery. Cook until tender, about 8 minutes.4) Add veggie broth and water. Turn heat to high to bring to a boil. Add edamame. Bring down heat back to medium. Add soy sauce. Let simmer for 45 minutes. 5) Add noodles. Cook for an additional 4-8 minutes depending on the type of noodle and package instructions. Serve!
Prep time: Cook time: Total time: Yield: 8 servings
Mushroom Noodle Soup
Soups, MainsKristen CarliComment
Almost Veggie Chili

This recipe is close to my heart because it is based on my grandpa's veggie chili. However, I have made a few adaptations...

He liked to add in garbanzo beans to the mix. I don't think they are necessary. I swapped those out for corn.  In my opinion chili is better with corn!!

Also there are a couple important notes with this recipe...

1) The ranch beans contain beef fat.... yes, I realize with the addition of these, we no longer have veggie chili... I can't believe that I was thinking I was eating veggie chili all these years. lol.

Now you can eliminate the ranch beans if that is an issue for you. I get it! You do you! However, I will never be able to skip out on these because the flavor they provide is amazing! I'm pulling the 'mostly' card here... 

2) You must use whole tomatoes. Do not use diced!! Since this recipe does not call for tomato paste, it is super important to use whole tomatoes to achieve that familiar robust tomato flavor. This chili simmers for 2 hours so during that time, be sure to smush and mash the tomatoes to smaller chunks.

Other than that, this recipe is a simple meal that literally requires zero prep work. It's a cozy winter dinner that is ideal for days spent indoors. My grandpa would be sure to insist you eat 3 or 4 bowls worth... so do it for him! 

Almost Veggie Chili
Almost Veggie Chili
print recipe
Almost Veggie Chili
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 yellow onion, diced
  • 1 can kidney beans
  • 1 can pinto beans
  • 1 can black beans
  • 1 can ranch beans
  • 1 can corn, drained
  • 1 28 oz can whole tomatoes
  • 2 cups water
  • 1 2 oz can diced chiles
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • tortillas
1) Saute bell peppers and onion in a large stock pot or dutch oven, until translucent. Around 5-8 minutes.2) Add beans, corn, tomatoes, and water. Add seasoning. Bring to a boil. Then lower to a simmer. Simmer for 2 hours. Mash tomatoes while stirring to combine.3) Stir in green chiles. Serve with tortillas for dipping, scooping, burrito-ing...
Prep time: Cook time: Total time: Yield: 8-10 servings
Charred Red Pepper Soup

Anthony created this soup off-hand one night, just by piecing together ingredients we had in our fridge, and it turned out to be SOOO GOOD! I recommend eating it along side a big hunk of No Knead Bread for dipping.

Charred Red Pepper Soup
print recipe
Charred Red Pepper Soup
  • 2 Red Bell Peppers, Sliced
  • 3 Stalks of Celery, Diced
  • 2 Carrots, Diced
  • 1 Leek, Diced
  • 1/2 Yellow Onion, Diced
  • 1 Jalapeno, Diced, Seeds/ Flesh Removed
  • 4 Garlic Cloves, Minced
  • 1/2 teaspoon Dried Thyme
  • 32 oz Veggie Broth
  • 1 cup Water
  • 1 15 oz can Can of Diced Tomatoes
  • 2 tablespoons Olive Oil
  • to taste Salt
  • to taste Pepper
1) Heat 1 tablespoon olive oil in a large stock pot, add thyme, jalapeno, and garlic. Stir until fragrant.2) Add the vegetables, sweat them down... about 10 minutes. They should be tender and a bit charred.3) Add the stock, water, and tomatoes. Bring mixture to a boil, then reduce to a simmer for 30 minutes. 4) Season with salt and pepper to taste. Pour mixture into a blender, add remaining tablespoon of olive oil and puree until smooth. 5) Serve with bread for dipping!
Prep time: Cook time: Total time: Yield: 8 servings
Charred Red Pepper Soup
Charred Red Pepper Soup