Jans Carrot Soup – Vegan and Dairy-Free Recipe

Jans Carrot Soup – Vegan and Dairy-Free Recipe

  • 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
  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.
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