More 8 Photos

Jan's Carrot Soup

Recipe by: 106a802496d678ba

"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."

Directions
Ingredients
Nutrition

Directions

Prep25 m
Cook20 m
Ready In55 m

1Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.
2Cook 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.
3Blend 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.

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!
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients