Jan’s Carrot Soup – Vegan and Dairy-Free

Ingredients

• 3 pounds carrots, peeled and diced
• 2 large onions, diced
• 1 large sweet potato, peeled and diced
• 2 cloves garlic, chopped
• 1/4 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 (optional)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon paprika

Directions

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.