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
