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Healthy Potato Carrot Tomato Soup

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This Healthy Potato Carrot Tomato Soup is vegan and just the soup you need when you are craving a healthy, hearty and plant-based soup full of whole food ingredients and using what you already have on hand. It is full of veggies, naturally gluten-free, oil-free and low-fat!

potato carrot tomato soup in white bowl on wooden board

*This post contains affiliate links. See my full disclosure policy here.

HEALTHY POTATO CARROT TOMATO SOUP

I have been waiting for that first whisper of cooler weather so I could break out the soup recipes! I think many of you all know that I love to create soup recipes as much as desserts. I have so many potato soup recipes on the blog, as well as lentil soups and bean soups. My family craves this Easy Vegan Ramen Noodle Soup constantly and one of my personal favorites is this Vegan Cauliflower Curry Soup. I find that my comfort and creativity is best enjoyed through creating soups and desserts. I believe it’s because it is what I enjoy eating the most.

This Healthy Potato Carrot Tomato Soup is the result of craving something warm, satisfying, comforting and EASY, using stuff I had on hand. Easy, simple and no fuss. While I love to take known classic recipes and completely recreate them with my own twist, what I really enjoy is just being creative in the kitchen creating my own recipes on the fly. Basically, with no inspiration other than my hungry tummy and stuff sitting in my fridge.

This vegan potato soup features my all-time favorite ingredient, potatoes. I, honestly, eat potatoes every single day of my life. No other food satisfies my tummy and that happy feeling like potatoes do. It is mostly sweet potatoes that I eat since they are so healthy, but I do love gold and russets as well. I love that this soup is incredibly healthy, naturally gluten-free and also oil-free. It is also practically fat-free, nut-free and low sodium.

closeup of large spoon of soup above pot

INGREDIENTS NEEDED FOR THIS POTATO CARROT TOMATO SOUP

You will need only 8 ingredients (+salt/pepper/water and optional greens) FULL recipe details below:

  • red onion
  • garlic
  • gold potatoes
  • carrots
  • regular paprika
  • ground coriander
  • fire-roasted tomatoes
  • chili pepper sauce

This vegan potato soup gets its flavor from the fire-roasted tomatoes, chili pepper sauce and paprika and coriander. Since there are so few ingredients, each one is necessary for optimum flavor. The chili pepper sauce adds a touch of vinegar/acidity, as well as heat and depth of flavor, so you don’t really want to omit it. I buy mine at Trader Joe’s. If you don’t want to use this, I would suggest sriracha and if needed, a touch of red wine vinegar, about a teaspoon.

HOW TO MAKE A HEALTHY POTATO SOUP

First, saute the onion and garlic. (Full instructions and details on recipe card at the bottom.)

onions and garlic with spices in large pot

Add the spices and cook, stirring constantly for about 15 seconds until fragrant and absorbs any residual moisture.

potatoes and carrots in pot of water

Add the potatoes, carrots and water. Bring to a boil, lower the heat and cover and cook for 8 minutes.

healthy potato carrot tomato soup in large pot

Add the tomato sauce and chili pepper sauce and cook over medium heat until the veggies are tender and the soup has thickened a lot more.

2 bowls of potato carrot tomato soup on wooden board

Let the soup sit about 10 minutes to thicken some before eating. Taste and add any more hot chili pepper sauce or salt. How stunning is this vegan potato soup??

closeup of potato carrot tomato soup with spoon in bowl

MORE VEGAN SOUP RECIPES TO TRY:

  • Smoky Sweet Potato Black-Eyed Pea Soup
  • Hearty Italian White Bean Basil Soup
  • Lazy Red Lentil Curry Soup
  • Hearty Veggie Potato Stew
  • Low-fat Broccoli Potato Soup
  • Easy Vegan Creamy Curry Rice Soup
  • Sweet Potato White Bean Curry Soup
  • Hearty Vegan Buckwheat Chili
  • Lazy Day Vegan Tomato Bisque

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

potato carrot tomato soup in white bowl on wooden board

Healthy Potato Carrot Tomato Soup

Brandi Doming
Healthy Potato Carrot Tomato Soup is just the soup you need when you are craving a healthy, hearty and plant-based soup full of whole food ingredients and using what you already have on hand. It is full of veggies, naturally gluten-free, oil-free and low-fat! 
5 from 37 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Course Dinner, Soup
Cuisine American
Servings 4 servings
Calories 220 kcal

Ingredients

  • 2 cups (480g) fire-roasted tomato puree (see directions)
  • 4 cups water
  • 1 1/2 cups (240g) diced red onion
  • 5 large cloves garlic, minced
  • 1 tablespoon regular paprika
  • 1 1/4 teaspoon ground coriander
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground black pepper
  • 720g gold potatoes, cut into bite size chunks (equals about 5 cups)
  • 4 long carrots, sliced 1/4 inch pieces (212g)
  • 1 to 1 1/2 tablespoons chili pepper sauce (see NOTES)
  • 3 large handfuls spinach (optional), or any greens you like
  • I use this scale.

Instructions
 

  • Now, this soup is delicious made right away, but the flavor (just like with any soup) tastes even more amazing the next day. One of the key flavors to this soup is the fire-roasted tomatoes, so you do not want to skip this. You will simply puree a large can of fire-roasted tomatoes in a blender into a smooth consistency. Measure out 2 cups and set aside. You can use the remainder for the sauce for these Vegan Stuffed Ricotta Shells or any recipe calling for tomato sauce.
  • To a large pot, add ONLY 1/2 cup of the water and the red onion over medium heat. Cook for about 5 minutes, stirring occasionally until tender.
  • Add the garlic and cook another 1-2 minutes, being careful not to burn. Add more water if needed.
  • Add the paprika, coriander, salt and pepper and stir for about 15 seconds to soak up any liquid.
  • Add the remaining 3 1/2 cups water, potatoes and carrots and bring to a rolling boil. Once boiling, cover and lower the heat to low. Simmer for 8 minutes.
  • Add the tomato puree and the chili pepper sauce. Raise the heat back to medium and cook for another 8 minutes or until the veggies are tender to desired preference and the soup should have thickened a lot more by now. If using, add the spinach now. Heat through for a couple of minutes.
  • Now, let the soup sit about 10 minutes to thicken up just a bit more. Taste and if desired, add more salt or red pepper flakes for additional heat. Additionally, you can add more of the chili pepper sauce also.

Notes

  • The chili pepper sauce adds a bit of heat and some depth of flavor, as it contains chili peppers and vinegar. For just added flavor, use only 1 tablespoon. For a more noticeable kick of heat, use the full 1 1/2 tablespoons. I used the full amount and it was perfect to me. You definitely don't want to skip it. I buy it from Trader Joe's. If you cannot get access to this, you can use sriracha instead. Although, I find sriracha slightly more spicy, maybe only 1 tablespoon may be needed. 

Nutrition

Serving: 4servingsCalories: 220kcalCarbohydrates: 50.7gProtein: 4gFat: 0.3gSodium: 551mgFiber: 10gSugar: 13.1g
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword best vegan tomato soup, healthy soup recipes, vegan carrot soup, vegan potato soup recipe, vegan soup recipes

Filed Under: Gluten Free, Kid-Friendly Meals, Main Dishes, Nut Free, Potatoes/Rice, Soups Tagged With: carrots, Dinner, Potatoes, soup, Tomato

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Comments

  1. Lea

    October 14, 2019 at 2:44 am

    HI Brandi!

    This looks wonderful! I love making soups, so easy and delicious. I think I’ve mentioned but have bought several of your books for friends and, of course, for me. Everything is purrfecto!
    Thanks for being cruelty free and oil free. I love to cook! Food is medicine. 🙂

    Happy cooking/eating,
    ~Lea

    Reply
    • brandi.doming@yahoo.com

      October 14, 2019 at 3:49 pm

      Thank you so very much Lea! That’s so kind of you, I appreciate it so much! I agree that food is medicine!

      Reply
  2. Shree

    October 14, 2019 at 4:44 pm

    I was in Houston this weekend and was hoping for warmer weather. (I really hate winter!) But, it wasn’t as cold as Oklahoma. 🙂 This looks really good. I’ll have to give it a try! We had a week of Vegan 8 dinners last week. And not one was a let down. Thank you for all your hard work!

    Reply
    • brandi.doming@yahoo.com

      October 15, 2019 at 12:55 am

      Well, it’s warm again, haha! Crazy Houston weather. Thank you so much Shree, I hope you love the soup! That is so wonderful to hear!

      Reply
  3. sandra

    October 14, 2019 at 11:44 pm

    nourishing and warming for this winter thank you.
    i discovered this book with thirty vegan recipes for fall and winter amzn.to/2pj1BY4

    Reply
    • brandi.doming@yahoo.com

      October 15, 2019 at 12:55 am

      I’m so glad you enjoyed it Sandra, thank you!

      Reply
  4. Kat

    October 15, 2019 at 4:47 pm

    5 stars
    Made this last night_so delicious! Love the rich tomato base. Next time I may try adding mushrooms. Thanks, Brandi!

    Reply
    • brandi.doming@yahoo.com

      October 15, 2019 at 5:49 pm

      Yay, so thrilled you loved this Kat, thank you for making it! Mushrooms sound great!

      Reply
  5. Mandy

    October 16, 2019 at 8:10 am

    We have yet to try a soup recipe of yours that we didn’t love and make again, so I’m really excited to try this!! These photos are beautiful, Brandi! So vibrant and colorful and the soup looks incredibly delicious!! I love all of these ingredients…especially potatoes…they just amp up the comfort level and heartiness of meals. This time of year is my favorite because it means more soup and cozy food. I have to laugh at how different our weather is! If I could send cooler temps your way, I would! xo

    Reply
    • brandi.doming@yahoo.com

      October 17, 2019 at 12:45 am

      Thank you so much my friend!! It’s great for super simple soup days! I agree about the potatoes, best food on the planet, haha! I still have your pancakes on my to-do list, can’t wait! Probably this weekend! Thanks my friend!

      Reply
      • Mandy

        October 24, 2019 at 6:40 pm

        5 stars
        I made this last night and Josh and I LOVED it!!! Since I knew Willow wasn’t going to eat it (she’s funny with soup), I followed this recipe exactly and didn’t skimp on the chili pepper sauce…the flavor was so bold and we loved the spice level. And the fire roasted tomatoes were a perfect addition. This soup comes together so fast and really provides such a wonderful comfort! My body has been craving way more protein than usual, so I added a good drizzle of runny tahini to my bowl (surprise, surprise) and it worked really well. I’m about to warm some leftovers up for breakfast!! Excellent recipe, my friend! Definitely making it again!

        Reply
  6. Mina

    October 16, 2019 at 10:31 pm

    5 stars
    This recipe is just lovely! So easy to make and such a hearty and delicious dish!
    I made it for my man who has the flu – it turned out to be both, medicine and comfort food 🙂 I love the fact that I can now counter on all those “chicken soup” comments.
    If you want to get back on track, this is the perfect cruelty free alternative!

    Reply
    • brandi.doming@yahoo.com

      October 16, 2019 at 11:44 pm

      So happy it was such a hit Mina, thank you so much for making it!!

      Reply
  7. Sherri

    October 16, 2019 at 10:54 pm

    5 stars
    I made in the crockpot because it was a busy day. Super good! I did smoked paprika too. Added green beans

    Reply
  8. brandi.doming@yahoo.com

    October 16, 2019 at 11:43 pm

    Wonderful Sherri! Smoked paprika would be yummy in place of the regular paprika for sure!

    Reply
  9. Nancy Crowley

    October 17, 2019 at 1:37 am

    5 stars
    Made this for dinner tonight. It was delicious! I added
    I added some parsnips to it as well. So good!

    Reply
    • brandi.doming@yahoo.com

      October 17, 2019 at 4:40 am

      So very happy to hear that Nancy, yay!

      Reply
  10. Mary

    October 18, 2019 at 8:06 pm

    5 stars
    Brandi! 10 stars! We are down here in Seguin, TX and it was chilly on Wednesday, ; ) a PERFECT day to make your perfect soup! We LOVED it! Such a unique flavor, not like potato soup, not like tomato soup, its own bright, spicy flavor! We love using coriander! Thank you for sharing this super delicious, super easy recipe! It will be my go-to soup for friends in need!!! Mary

    Reply
    • brandi.doming@yahoo.com

      October 19, 2019 at 7:23 pm

      Oh thank you so much Mary for the lovely review!! I’m so happy you loved it and you described it so perfectly!!

      Reply
  11. Amanda

    October 19, 2019 at 2:51 pm

    5 stars
    This soup is AMAZING! Love the fire roasted tomato base. I never thought of doing that.

    Reply
    • brandi.doming@yahoo.com

      October 19, 2019 at 7:22 pm

      Yay Amanda, so glad it was such a hit!! And thank you!

      Reply
  12. Dee

    October 20, 2019 at 11:43 am

    I can’t find fire roasted tomatoe puree 🙁 What can I use instead please?

    Reply
    • brandi.doming@yahoo.com

      October 21, 2019 at 7:36 am

      You can just use a tomato sauce/puree then. It will be a little bit more flat tasting, so you may want to up the chili sauce or increase the paprika or add a touch of smoked paprika, to taste!

      Reply
  13. Kate

    October 20, 2019 at 12:14 pm

    Can’t wait to make this. I’ve never been able to find fire roasted tomatoes in the UK. Please can you suggest a way of recreating that flavour? Would liquid smoke or smoked paprika do it? Xx.

    Reply
    • brandi.doming@yahoo.com

      October 24, 2019 at 3:02 am

      Hi! You can just use a tomato sauce/puree then. It will be a little bit more flat tasting, so you may want to up the chili sauce or increase the paprika or add a touch of smoked paprika, to taste!

      Reply
  14. Clark

    October 21, 2019 at 6:29 am

    5 stars
    Brandi,

    Just had a rainy and cold October day here in Richmond, Virginia that was perfect for this soup! Just made it today. Loved it! By the way, this is my first recipe that I made from vegan8. It will not be the last one that is for sure. I will be making a bunch of your soups over the next few months. I did not have chili pepper sauce so I substituted sriracha. It worked well. Next time, I will use smoked paprika instead of regular paprika to up the flavor even more.

    Reply
    • brandi.doming@yahoo.com

      October 24, 2019 at 3:05 am

      Yay! Glad you loved it so much! Thank you so much for making it Clark!

      Reply
  15. Joshua Howard

    October 21, 2019 at 2:05 pm

    5 stars
    Love your soup recipes! Thia one is perfect for cold autumn days! I made it today and it turned out better than I expected! Thank you for the share!

    Reply
    • brandi.doming@yahoo.com

      October 21, 2019 at 3:47 pm

      Thank you so much Joshua! So glad you loved it!

      Reply
  16. andrea eileen

    October 22, 2019 at 7:31 pm

    Just made this, and it’s really, really good! I didn’t have any of the roasted tomatoes, so I roasted some Roma’s in the oven. I have loved all of your recipes so far. Thank you!

    Reply
    • brandi.doming@yahoo.com

      October 24, 2019 at 3:05 am

      Wonderful! Great idea!

      Reply
  17. Colleen

    October 24, 2019 at 1:50 am

    5 stars
    Oh Brandi, THANK YOU for this new soup recipe! It’s different and delectable, simple but sophisticated, and earthy yet elegant! Only you would come up with this spice combo and create such a hit! ( you can’t see me right now but I’m bowing to your genius 😄) Many thanks for sharing this gem!

    Reply
    • brandi.doming@yahoo.com

      October 24, 2019 at 3:06 am

      The sweetest review ever Colleen, thank you!! What a lovely description!! So happy you enjoyed it!

      Reply
  18. Sue

    October 24, 2019 at 5:25 pm

    5 stars
    Thanks Brandi. This soup is delicious!

    Reply
    • brandi.doming@yahoo.com

      October 29, 2019 at 4:46 am

      SO happy you enjoyed it Sue, thank you!

      Reply
  19. Lorraine

    October 27, 2019 at 10:14 pm

    5 stars
    I made this and WOW, it’s so good! I only had smoked paprika on hand so I used it and it turned out just fine. I’ll be making this for years to come!

    Reply
    • brandi.doming@yahoo.com

      October 29, 2019 at 4:46 am

      Thank you Lorraine! I love smoked paprika so much and imagine how yummy it would be if you want a smokier flavor, sounds delicious! Many have tried it with smoked paprika and I definitely will next time!

      Reply
  20. Estee

    October 30, 2019 at 4:12 am

    5 stars
    This is such a simple recipe and yet so full of flavor. I used garlic chili sauce because that’s what I had and it was a nice chance I took. I also added a little cauliflower and corn I needed to use. I think this a wonderful soup base where you can do lots of personalizations. Thanks for another great soup. I cant wait for more.

    Reply
  21. Danielle

    November 3, 2019 at 12:45 am

    5 stars
    Brandi, you are simply the best!!! This soup is the best thing I’ve eaten all year. The spice and sweet mix here is what my vegan dreams are made of. I’ve been feeling yucky all day and am convinced this soup is just what the doctor ordered. Thank you for providing so many delicious recipes! You’re my go to vegan blog ❤️

    Reply
    • brandi.doming@yahoo.com

      November 3, 2019 at 1:12 am

      Wow, Danielle! You made my day! Thank you so much for such sweet feedback, I’m so happy this soup you loved so much and it made you feel better!

      Reply
  22. Maria

    November 8, 2019 at 8:52 pm

    5 stars
    Just made this soup. Delicious!

    Reply
    • brandi.doming@yahoo.com

      November 9, 2019 at 3:15 am

      Wonderful!

      Reply
  23. Rosanne

    November 21, 2019 at 6:29 am

    5 stars
    I made this soup tonight. My husband and I both loved it! We recently decided to try some vegan recipes. This was a keeper!

    Reply
    • brandi.doming@yahoo.com

      November 21, 2019 at 6:34 am

      So very happy to hear that Rosanne, thank you so much for trying it out!

      Reply
  24. Erica

    November 28, 2019 at 7:35 pm

    5 stars
    So creative to blend fire roasted tomatoes as the base of this soup. I can’t believe the flavor of the broth with no added vegetable/chicken stock! I’ve never made a soup base this way and I’m pleasantly surprised and impressed. I really enjoyed this soup.

    Reply
  25. Stacy

    January 14, 2020 at 3:25 am

    5 stars
    This is the soup of your dreams!!! Absolutely delicious! I can’t wait to have leftovers tomorrow. I cut down on the chili paste, using just two smallish teaspoons, and it still has a wonderful kick! And my kids loved it, too!!

    Reply
  26. Laura

    January 24, 2020 at 4:01 am

    I cannot wait to try this!!! Bulk soup cooking is my go to for filling my freezer.

    Am I missing the recipe for the chili pepper sauce?

    Reply
    • brandi.doming@yahoo.com

      January 24, 2020 at 7:29 am

      Hi! Please see the NOTES as indicated on the ingredient list, it tells you there!

      Reply
  27. Heather

    February 20, 2020 at 6:14 am

    5 stars
    Brandi your genius has not deserted you! You have saved life repeatedly in the last week! I’ve really been dealing with the February blahs here, waiting for the sun to come back. Every time I’ve thought I couldn’t make it any longer without some plant-based yumminess to perk me up, but haven’t had the motivation for labor intensive cooking, I have looked on the Vegan 8 and found a soup recipe that drove those winter blahs right out of sight. This one was just EXACTLY what I needed – flavorful and fresh-tasting and perfect for a February day. I didn’t have regular paprika, so I used smoked, and it was fabulous. Thanks for saving me from a gray winter day!

    Reply
    • brandi.doming@yahoo.com

      February 21, 2020 at 5:45 am

      Awww thank you so much Heather! I’m beyond happy to hear how much you loved this soup, thank you!!

      Reply
  28. Betsy

    February 28, 2020 at 11:47 pm

    5 stars
    Just finished making this. Yum!
    I am making it ahead for dinner later this week. Can this be frozen with the spinach in it, or should I wait until it has thawed and then add the spinach?
    Can’t wait to eat an entire bowlful and not just a taste .

    Reply
    • brandi.doming@yahoo.com

      February 29, 2020 at 10:36 pm

      I have never tried freezing this, we go through it so quick, haha! But I would think it would be fine either way!

      Reply
  29. Liz

    March 4, 2020 at 8:52 pm

    5 stars
    LOVED this soup! I used vegetable broth instead of water for the base to add more flavor. I also added some broccoli florets bc I love me some broccoli (and more color!). Thanks for the great recipe 🙂

    Reply
    • brandi.doming@yahoo.com

      March 4, 2020 at 11:27 pm

      Hi Liz, so glad you love it! I actually use water since the spices and roasted tomatoes are the soup “base” so it doesn’t need broth, but I’m sure it didn’t hurt either! I’ve actually gotten to be using water for many recipes now to save on additional salt and make up for it with other flavors 🙂

      Reply
  30. Morgan C.

    April 12, 2020 at 9:06 pm

    Is it possible to use russet potatoes rather than yellow potatoes? Thank you!!

    Reply
    • brandi.doming@yahoo.com

      April 12, 2020 at 9:24 pm

      Yes, you can, just keep in mind that russets are a much more starchy type of potato, therefore they break down much easier in soups and don’t hold their shape as well, which is why I only use red or gold/yellow potatoes in soups/stews. So, just keep an eye on them so they don’t overcook or you’ll end up with mashed potato soup, haha!

      Reply
  31. Michael Antonucci

    April 20, 2020 at 3:59 am

    5 stars
    One of the spiciest , tasty soups I’ve made. It’s delicious.

    Reply
  32. Laurie Kreuser

    November 16, 2020 at 11:55 pm

    Love your recipes! This soup looks delicious! Can you show me a picture of the pepper sauce? I’m not familiar with it and we don’t have a Trader Joe’s anywhere near Pensacola. 🙁

    Reply
    • brandi.doming@yahoo.com

      November 17, 2020 at 12:03 am

      Thank you Laurie! It’s actually a Trader Joe’s brand, so if you don’t have one, follow the sub suggestion listed on the recipe card under Notes.

      Reply
  33. Nicole

    November 20, 2020 at 11:50 am

    Dear Brandi

    One of your easy recipies in a TV Show was the final kick for us to stop talking and really start living vegan. 🙂

    Since we live in Germny I love that your recepies use grams which makes it so easy for me. But now I have a question since we can’t get that here. How can I make the fire-roasted tomatoe puree and the chilli pepper sauce myself?

    Thanks so much for your amazing recepies!!!

    Big fan from the other side of the ocean,
    Nic

    Reply
    • brandi.doming@yahoo.com

      November 23, 2020 at 4:19 am

      Hi! That is great to hear! What tv show are you referring to?? Just use regular tomato puree and add some smoked paprika. See the Notes section on the recipe card for the sub for chili pepper sauce!

      Reply
      • Nic

        November 28, 2020 at 9:08 pm

        Thanks for the advise. I will try it for sure.
        And it was “Eating you alive”.

        Reply
  34. Layna Scarane

    November 26, 2020 at 1:10 am

    5 stars
    I have tried 3 or 4 recipes I’ve found on Brandi’s instagram page. Each one has been easy to follow, cheap, few ingredients, and all ingredients are easily accessible to create the best comfort food! My boyfriend is vegan and my traditional italian, sausage-loving self is very new to this transition, but I have found that any of Brandi’s recipes are the perfect way to adjust! Her soups have fueled my comfort food cravings and I’m headed to the store tomorrow to try out her baked ziti! Thevegan8 is my go to page when I am in the mood for rich, tasty, fulfilling vegan meals! Lastly, being in this transition I’ve found Brandi’s recipes are way more easier to make and insanely enjoyable than choosing to pick up processed, gunky, or fast foods!

    Reply
  35. Daree

    December 15, 2020 at 5:06 am

    5 stars
    This soup was excellent! I came across your site googling for vegan recipes and found this tasty soup. I used vegetable broth instead of water and sambal oelek, which is a chili paste, not sauce, because it is what I had. I love that the spinach adds a nice texture to the soup. I might try kale or arugula next time for a little crunch. Loved it!

    Reply
  36. Janice

    December 22, 2020 at 7:57 pm

    5 stars
    Made this last night, and it was the perfect hearty, comforting soup to celebrate the Winter Solstice. Might replace some of the potatoes with some white beans next time, and maybe add some peas? But it was really perfect as is.

    Reply
  37. Elisabeth

    January 8, 2021 at 2:58 am

    Made this soup tonight and we loved it! So glad I tasted the chili pepper sauce before adding though. We are not spicy people so I only did 1/2 tablespoon and it was perfect!

    Reply
    • brandi.doming@yahoo.com

      January 8, 2021 at 3:03 am

      That is so wonderful to hear Elisabeth, thank you so much for making it!

      Reply
  38. Tracy

    February 22, 2021 at 4:17 am

    5 stars
    Soooooo good. Simply delicious and so easy to make
    This is the perfect cozy meal in the winter and satisfying and filling.
    I will be making this often and sharing!

    Reply
  39. Tracy Marklein

    February 22, 2021 at 4:17 am

    5 stars
    Soooooo good. Simply delicious and so easy to make
    This is the perfect cozy meal in the winter and satisfying and filling.
    I will be making this often and sharing!

    Reply
    • brandi.doming@yahoo.com

      February 23, 2021 at 1:58 am

      Thank you so much for the wonderful feedback!

      Reply

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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

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