Jan's Vegan Carrot Soup - No Dairy Added

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

Directions

Tos the carrots, onions, sweet potato, garlic, and parsley into a large pot. Pour in enough water to just cover the veggies. Bring everything to a gentle boil over medium-high heat and let it cook until the vegetables are nice and tender, about 15 minutes. Once that’s done, stir in the vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika. Turn the heat back up and let the soup come to a boil again. Then, take it off the heat and let it sit for about 10 minutes to cool down a bit. When it’s cool enough to handle, use a stick blender right in the pot to blend everything until smooth. If you don’t have a stick blender, carefully transfer the soup in batches to a regular blender, filling it no more than halfway. Hold the lid firmly and pulse a few times before blending continuously until it’s silky smooth.