Jan's Carrot Soup
A creamy, vibrant vegan and dairy-free soup that blends sweet carrots and hearty sweet potatoes for a nourishing and delightful meal.
Ingredients
Main Ingredients
- 3 pounds carrots, peeled and diced Use fresh, seasonal carrots for best flavor.
- 2 large onions, diced
- 1 large sweet potato, peeled and diced
- 2 cloves garlic, chopped
Broth and Seasoning
- 1 32 fluid ounce container vegetable broth
- 1 6 ounce can tomato paste Adds depth and richness.
- 1/4 cup minced fresh parsley For garnish and flavor.
- 1 teaspoon hot pepper sauce Adjust according to taste.
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
Liquid Ingredients
- Water to cover Add enough to submerge the vegetables.
Instructions
Preparation
- Gather all your ingredients.
- In a large stock pot, combine the diced carrots, onions, sweet potato, garlic, and parsley.
Cooking
- Add enough water to cover the vegetables.
- Set the pot over medium-high heat and cook while stirring occasionally to prevent sticking.
- Allow the vegetables to simmer until tender, about 15 minutes.
- Pour in the vegetable broth and add the tomato paste, hot pepper sauce, salt, black pepper, and paprika.
- Bring to a boil and let all flavors meld together.
- Remove from heat and cool for about 10 minutes.
Blending
- Blend the soup until silky smooth using an immersion blender or a traditional blender.
- Adjust the consistency with more broth or water if needed.
Serving
- Ladle the soup into bowls and garnish with parsley. Optionally, add roasted pumpkin seeds or croutons for crunch.
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Notes
Store cooled soup in airtight containers in the fridge for up to one week, or freeze for up to three months. Adjust spice levels to taste and enjoy variations by adding alternative herbs or vegetables for different flavors.