- 3 pounds carrots, peeled and diced
- 2 large onions, diced
- 1 large sweet potato, peeled and diced
- 2 cloves garlic, chopped
- 1/4 cup minced fresh parsley
- water to cover
- 1 (32 fluid ounce) container vegetable broth
- 1 (6 ounce) can tomato paste
- 1 teaspoon hot pepper sauce (such as Tabasco®), or to taste (optional)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
- Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
- 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.
- 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.
04/11/2018
recipepes.com
Jan's Carrot Soup - Vegan and Dairy-Free, recipe
PT15M
PT1H
5
455 calories
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