Recipe by 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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carrots, peeled and diced
sweet potato, peeled and diced
minced fresh parsley
water to cover
1 (32 fluid ounce) container
1 (6 ounce) can
hot pepper sauce (such as Tabasco®), or to taste
ground black pepper
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.
Great flavor, a little bit hotter than my tastes, but great easy option
I always make this for our Easter dinner and while preparing it this year I went to use the sweet potato only to find that it was unusable. I made a substitution of about 1 cup pre cooked, leftover, brown rice. It added a nice thickness to the soup. I still missed the sweet potato silkiness but thought I'd share a good substitute in a pinch.
* Percent Daily Values are based on a 2,000 calorie diet.
Jan's Carrot Soup - Vegan and Dairy-Free
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 6
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