Jan's Carrot Soup - Vegan and Dairy-Free recipe
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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 1 teaspoon salt 1 teaspoon ground black pepper ½ teaspoon paprika
Nutrition Info
- 135 caloriescarbohydrate: 30.7 gcholesterol: : -fat: 0.7 gfiber: 6.9 gprotein: 3.6 gsaturatedFat: 0.1 gservingSize: -sodium: 676.4 mgsugar: 12.9 gtransFat: : -unsaturatedFat: : -
Directions Jan's Carrot Soup - Vegan and Dairy-Free
Directions
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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.