This vegan carrot soup is perfect for Easter or any other time of the year! Sweet potato gives it a rich and creamy texture without a lot of calories.
Preparation Time
25 mins
Cooking Time
20 mins
Total Time
45 mins
Calories
135 Calories
Recipe Instructions
Step 1
Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
Step 2
Cook over medium-high heat until vegetables are tender, about 15 minutes. Stir vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika into vegetable mixture; bring to a boil. Remove from heat and let cool for 10 minutes.
Step 3
Blend soup with a stick blender until smooth. Or pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Ingredients
1 teaspoon salt
water to cover
1 teaspoon ground black pepper
2 cloves garlic, chopped
1 (6 ounce) can tomato paste
2 large onions, diced
1 large sweet potato, peeled and diced
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
