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This soup is so simple to make and packed full of flavour from the combination of sun-dried tomatoes and fresh tomatoes, with a hint of sweetness coming from the carrots. We love to enjoy this with some toasted sourdough bread, rubbed with a garlic clove and cut into small croutons, as well as a dollop of coconut yoghurt and some fresh basil.

  • 1 onion, peeled and chopped
  • 3 carrots, peeled and cubed
  • 2 garlic cloves, peeled and chopped
  • 100g sun-dried tomatoes, roughly chopped
  • 200g cherry tomatoes, chopped
  • 1 veggie stock cube
  • 400ml almond milk, plus more if needed
  • Pinch of salt
  • Olive oil
  1. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic, carrots and a pinch of salt. Cook for 5-10 minutes until soft.
  2. Add the sun-dried tomatoes and cherry tomatoes and cook for another 10 minutes until the cherry tomatoes begin to soften. At this point add the veggie stock cube and almond milk. Mix well and leave to simmer for 10 minutes.
  3. Pour the mixture into a powerful blender or use a hand blender to blend the mixture until it reaches a smooth consistency.
  4. Once smooth, pour the mixture back into a pan and warm through over a medium heat - you may want to add a dash more almond milk, bit by bit, until you reach the consistency you like best.