Vegan Carrot Soup by Jan - Dairy-Free Recipe

Ingredients 0/12

Step 1

Ad the carrots, onions, sweet potato, garlic, and parsley to a large pot. Pour in enough water to just cover the veggies. Cook everything over medium-high heat 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 up to a boil, then take the pot off the heat and let it sit for about 10 minutes to cool down a bit.

Step 3

Once it’s cooled, use a stick blender to puree the soup until it’s smooth. If you don’t have a stick blender, carefully transfer the soup in batches to a regular blender—fill it no more than halfway, hold the lid down, and pulse a few times before blending continuously until smooth.

Step 4

Give it a taste and adjust the seasoning if needed, then it’s ready to enjoy!