Jans Carrot Soup Vegan And Dairy Free Recipes

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JAN'S CARROT SOUP - VEGAN AND DAIRY-FREE

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.

Provided by What's for dinner, mom?

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Carrot Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 12



Jan's Carrot Soup - Vegan and Dairy-Free image

Steps:

  • Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
  • 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.
  • 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.

Nutrition Facts : Calories 135 calories, Carbohydrate 30.7 g, Fat 0.7 g, Fiber 6.9 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 676.4 mg, Sugar 12.9 g

3 pounds carrots, peeled and diced
2 large onions, diced
1 large sweet potato, peeled and diced
2 cloves garlic, chopped
¼ cup minced fresh parsley
water to cover
1 (32 fluid ounce) container vegetable broth
1 (6 ounce) can tomato paste
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika

JAN'S CARROT SOUP - VEGAN AND DAIRY-FREE

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.

Provided by What's for dinner, mom?

Categories     Carrot Soup

Time 55m

Yield 10

Number Of Ingredients 12



Jan's Carrot Soup - Vegan and Dairy-Free image

Steps:

  • Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
  • 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.
  • 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.

Nutrition Facts : Calories 135 calories, Carbohydrate 30.7 g, Fat 0.7 g, Fiber 6.9 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 676.4 mg, Sugar 12.9 g

3 pounds carrots, peeled and diced
2 large onions, diced
1 large sweet potato, peeled and diced
2 cloves garlic, chopped
¼ cup minced fresh parsley
water to cover
1 (32 fluid ounce) container vegetable broth
1 (6 ounce) can tomato paste
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika

JAN'S CARROT SOUP - VEGAN AND DAIRY-FREE

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.

Provided by What's for dinner, mom?

Categories     Carrot Soup

Time 55m

Yield 10

Number Of Ingredients 12



Jan's Carrot Soup - Vegan and Dairy-Free image

Steps:

  • Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
  • 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.
  • 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.

Nutrition Facts : Calories 135 calories, Carbohydrate 30.7 g, Fat 0.7 g, Fiber 6.9 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 676.4 mg, Sugar 12.9 g

3 pounds carrots, peeled and diced
2 large onions, diced
1 large sweet potato, peeled and diced
2 cloves garlic, chopped
¼ cup minced fresh parsley
water to cover
1 (32 fluid ounce) container vegetable broth
1 (6 ounce) can tomato paste
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon paprika

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