Jan's Carrot Soup - Vegan and Dairy-Free

Jan's Carrot Soup - Vegan and Dairy-Free

2
What's for dinner, mom? 330

"Deliciously smooth and satisfying soup that is easy on your waist, wallet, and time. You can switch it up by adding different spices such as curry or ginger. It has become tradition to serve this soup every Easter."

Ingredients 55 m {{adjustedServings}} servings 135 cals

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 3.6 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
  2. 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.
  3. 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.
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Footnotes

  • Cook's Note:
  • If you don't have a sweet potato, you can substitute 1 cup white or brown rice.
  • Add your own spices such as ginger or curry.
  • You can adjust how thick you prefer the soup to be by adding more broth, tomato sauce, or potatoes.
  • Freezes perfectly!
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Reviews 2

  1. 4 Ratings

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Buckwheat Queen
2/24/2015

Great soup! Simple yet bold, that is the best way to describe it. It doesn't taste like pureed carrots or even one distinct flavour. I think the sweet potato gives it an edge but it isn't an evident factor. It just has a nice balanced flavour and the Tabasco gives it a familiar afterbite with it's unique taste. I made this in my pressure cooker in about 9 minutes but left the carrots in pretty large pieces. I used a litre of water for a half kilo of carrots and a small sweet potato. The consistency was right on, soupy but not watery. Thank you What's for Dinner Mom for another great recipe.

What you cooking Willis?
5/3/2014

Great flavor, a little bit hotter than my tastes, but great easy option