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Jan’s Carrot Soup – Vegan and Dairy-Free
Directions
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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.