Jan’s Carrot Soup – Vegan and Dairy-Free

Directions

Ingredients :

3 pounds carrots

peeled and diced

2 large onions

diced

1 large sweet potato

peeled and diced

2 cloves garlic

chopped

¼ 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

½ teaspoon paprika

Methods :

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.