Jan's Carrot Soup - Vegan and Dairy-Free Recipe - Allrecipes.com
Jan's Carrot Soup - Vegan and Dairy-Free Recipe
  • READY IN 55 mins

Jan's Carrot Soup - Vegan and Dairy-Free

Recipe by  

"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 Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    55 mins

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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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 More Reviews

Feb 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.

 
May 03, 2014

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

 

4 Ratings

Apr 05, 2015

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.

 

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Nutrition

  • Calories
  • 135 kcal
  • 7%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 6.9 g
  • 28%
  • Protein
  • 3.6 g
  • 7%
  • Sodium
  • 676 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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