Jan's Dairy-Free Carrot Soup - Vegan Delight

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

Step 1

Tos the carrots, onions, sweet potato, garlic, and parsley into a big pot. Pour in enough water to just cover the veggies. Place the pot over medium-high heat and let everything cook until the vegetables are nice and tender, which should take about 15 minutes.

Step 2

Stir in the vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika. Bring the mixture to a boil, then take it off the heat and let it sit for about 10 minutes to cool down a bit.

Step 3

Once it’s cool enough to handle, blend the soup until it’s smooth. You can use an immersion blender right in the pot, or carefully transfer the soup in batches to a regular blender. If using a blender, fill it no more than halfway, hold the lid down firmly, and pulse a few times before blending continuously until you get a nice, creamy texture.