Back to top

Vegan tomato, carrots and ginger soup

By Lola Paseste


11 in Saladmaster Titanium Sauce Pan


  • 1 kg ripe tomatoes
  • 6 medium carrots
  • Salt
  • Pepper
  • Ground ginger
  • Extra virgin olive oil
  • Mint or parsley
  • Optional: Strawberry or cranberry jam


  • Wash tomatoes and cut into quarters
  • Add 3 tablespoons of extra virgin olive oil in the 11 in Saladmaster Titanium Sauce Pan
  • Put the casserole at medium temperature and add the tomatoes when the oil is heating
  • Stir well when all are in the pan, keep one minute on medium heat and lower to minimum heat
  • Peel and cut into small pieces the carrots, add them to the casserole so that they are cooked with tomato water
  • Keep on low heat stirring occasionally about 35 minutes, until the carrots are soft and the water has almost completely disappeared
  • Add the ginger powder (to taste), peppers and salt
  • Stir and rectify ginger or salt if necessary
  • Transfer everything to a suitable container and grind very fine with the blender or with a kitchen robot, pass through a sieve to make sure to remove nuggets or small pieces of skin
  • Serve in individual bowls, with a sprig of parsley, or mint in the center
  • Optionally add a tablespoon of jam in the center of the bowl