Jan's Carrot Soup - Vegan and Dairy-Free

Deliciously smooth and satisfying soup that is easy on your waist, wallet, and time. You can switch it up by adding different spices such as curry or ginger. It has become tradition to serve this soup every Easter.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 135 Calories

Ingredients

• 1 teaspoon salt
• water to cover
• 1 teaspoon ground black pepper
• ½ teaspoon paprika
• 2 cloves garlic, chopped
• 1 (6 ounce) can tomato paste
• ¼ cup minced fresh parsley
• 2 large onions, diced
• 1 large sweet potato, peeled and diced
• 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
• 1 (32 fluid ounce) container vegetable broth
• 3 pounds carrots, peeled and diced

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.