Name: Jan's Carrot Soup - Vegan and Dairy-Free
Prep time: 25 min
Cook time: 25 min
Yield: 10
Ingredients: Carrots, peeled and diced - 3 pounds; Onions, diced - 2 large; Sweet potato, peeled and diced - 1 large; Garlic, chopped - 2 cloves; Minced fresh parsley - ¼ cup; Water to cover - ¼ cup; Vegetable broth - 1 (32 fluid ounce) container; Tomato paste - 1 (6 ounce) can; Hot pepper sauce (such as Tabasco®), or to taste - 1 teaspoon; Salt - 1 teaspoon; Ground black pepper - 1 teaspoon; Paprika - ½ teaspoon

Jan's Carrot Soup - Vegan and Dairy-Free

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Jan's Carrot Soup - Vegan and Dairy-Free

1. Carrots, peeled and diced - 3 pounds

2. Onions, diced - 2 large

3. Sweet potato, peeled and diced - 1 large

4. Garlic, chopped - 2 cloves

5. Minced fresh parsley - ¼ cup

6. Water to cover - ¼ cup

7. Vegetable broth - 1 (32 fluid ounce) container

8. Tomato paste - 1 (6 ounce) can

9. Hot pepper sauce (such as Tabasco®), or to taste - 1 teaspoon

10. Salt - 1 teaspoon

11. Ground black pepper - 1 teaspoon

12. Paprika - ½ teaspoon

How to cook deliciously - Jan's Carrot Soup - Vegan and Dairy-Free

1. Stage

Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.

2. Stage

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. Stage

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.