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

May 03, 2014

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

 

3 Ratings

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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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About the Cook

 
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