Why You’ll Love This Recipe
-
Healthful and Nourishing: Packed with carrots and sweet potatoes, this soup is rich in vitamins and minerals, making it a wholesome choice for a light meal or appetizer.
-
Simple and Quick: With straightforward ingredients and easy preparation steps, this recipe is perfect for both novice and experienced cooks.
-
Versatile Flavor Profile: The combination of spices like paprika and hot pepper sauce adds a subtle kick, while the sweet potatoes provide a creamy base, resulting in a balanced and flavorful soup.
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Combine Vegetables: In a large stock pot, add the diced carrots, onions, sweet potato, chopped garlic, and minced parsley.
-
Add Water: Pour in enough water to cover the vegetables.
-
Cook Vegetables: Bring the mixture to a boil over medium-high heat. Reduce the heat and let it simmer until the vegetables are tender, approximately 15 minutes.
-
Add Broth and Seasonings: Stir in the vegetable broth, tomato paste, hot pepper sauce, salt, black pepper, and paprika.
-
Simmer: Allow the soup to simmer for an additional 10 minutes to meld the flavors.
-
Blend the Soup: Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
-
Serve: Ladle the soup into bowls and enjoy warm.
Servings and Timing
-
Yield: This recipe makes approximately 10 servings.
-
Preparation Time: 25 minutes
-
Cooking Time: 20 minutes
-
Total Time: 45 minutes
Variations
-
Spice Adjustments: Feel free to add a teaspoon of curry powder or a pinch of ground ginger for an extra layer of flavor.
-
Texture Modifications: For a thicker soup, consider adding a cup of cooked rice or a small diced potato along with the other vegetables.
-
Herbal Enhancements: Incorporate fresh herbs like thyme or rosemary during cooking for a fragrant twist.
Storage and Reheating
-
Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
-
Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.
-
Reheating: Reheat the soup on the stove over medium heat until warmed through. If frozen, thaw in the refrigerator overnight before reheating.
FAQs
Can I use a different type of potato?
Yes, you can substitute the sweet potato with regular potatoes or butternut squash for a different flavor profile.
Is this soup spicy?
The soup has a mild heat from the hot pepper sauce. Adjust the amount to suit your spice preference.
Can I make this soup ahead of time?
Absolutely. This soup can be prepared a day in advance and stored in the refrigerator. The flavors often improve after sitting overnight.
Can I add other vegetables to this soup?
Yes, feel free to add other vegetables like parsnips or celery to enhance the flavor and nutrition.
Is this soup gluten-free?
Yes, all the ingredients in this recipe are gluten-free.
Can I use a regular blender instead of an immersion blender?
Yes, if you don’t have an immersion blender, you can carefully transfer the soup in batches to a countertop blender, blend until smooth, and return it to the pot.
How can I make this soup creamier?
For a creamier texture, you can add a cup of canned coconut milk or a splash of almond milk after blending.
Can I add protein to this soup?
Yes, adding cooked lentils or chickpeas can boost the protein content of the soup.
How can I adjust the thickness of the soup?
If the soup is too thick, add more vegetable broth or water to reach your desired consistency.
Can I use frozen carrots?
Yes, frozen carrots can be used in this recipe. There’s no need to thaw them before cooking.
Conclusion
Jan’s Carrot Soup is a versatile and flavorful vegan and dairy-free option that combines the natural sweetness of carrots with the creamy texture of sweet potatoes. Its simple preparation and adaptability to various tastes make it a delightful addition to any meal. Whether enjoyed as a starter or a light main
Carrot Soup
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Dairy-Free
- Diet: Vegan
Description
Carrot Soup is a wholesome, vegan, and dairy-free dish featuring a delightful combination of sweet carrots and creamy sweet potatoes. With a rich, flavorful broth and a touch of heat from hot pepper sauce, this easy soup is perfect for any occasion.
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
Instructions
- Combine Vegetables: In a large stock pot, add diced carrots, onions, sweet potato, chopped garlic, and minced parsley.
- Add Water: Pour in enough water to cover the vegetables.
- Cook Vegetables: Bring to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes until vegetables are tender.
- Add Broth and Seasonings: Stir in vegetable broth, tomato paste, hot pepper sauce, salt, black pepper, and paprika.
- Simmer: Let the soup simmer for an additional 10 minutes to allow the flavors to meld.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender, blend until smooth, and return it to the pot.
- Serve: Ladle into bowls and enjoy warm.
Notes
- Adjust the amount of hot pepper sauce to control the heat level.
- Add coconut or almond milk for a creamier texture after blending.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months
