Jan's Carrot Soup - Vegan and Dairy-Free

Jan's Carrot Soup - Vegan and Dairy-Free

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What's for dinner, mom? 359

"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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55 m servings 135 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • 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.


  • 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!



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 evi...

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

I really liked this soup. I don't like spicy foods so i omitted the hot sauce. I think next time I will halve the tomato paste . I felt it overpowered the carrot and sweet potato. It was sti...

Silky and spicy. Actually even enjoyed it cold the next day.

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, left...

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