Jan's Carrot Soup - Vegan And Dairy-free

Ingredients

• Servings: 10
• 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

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 55 mins


• 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.