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Jan's Carrot Soup - Vegan and Dairy-Free

Jan's Carrot Soup - Vegan and Dairy-Free

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    55 m
What's for dinner, mom?

What's for dinner, mom?

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.

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Ingredients {{adjustedServings}} servings

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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

Directions

  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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Reviews

What you cooking Willis?
0

What you cooking Willis?

5/3/2014

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

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