Jan's Carrot Soup - Vegan and Dairy-Free

Name: Jan's Carrot Soup - Vegan and Dairy-Free
Total time: 55
Yield: 10
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

Recipe by What's for dinner, mom? from allrecipes.com

Lunch 55 Mins.

Ingredients

10 servings

•

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

Instructions

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.