Jan's Carrot Soup - Vegan and Dairy-Free
Description
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.
Ingredients
•
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
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1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
•
1 teaspoon salt
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1 teaspoon ground black pepper
•
1/2 teaspoon paprika
Directions
1
Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
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.
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.