VEGAN AND DAIRY FREE RECIPES RECIPES

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JAN'S CARROT SOUP - VEGAN AND DAIRY-FREE RECIPE | ALLRECIPES



Jan's Carrot Soup - Vegan and Dairy-Free Recipe | Allrecipes image

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

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 12

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

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, CarbohydrateContent 30.7 g, FatContent 0.7 g, FiberContent 6.9 g, ProteinContent 3.6 g, SaturatedFatContent 0.1 g, SodiumContent 676.4 mg, SugarContent 12.9 g

JAN'S CARROT SOUP - VEGAN AND DAIRY-FREE RECIPE | ALLRECIPES



Jan's Carrot Soup - Vegan and Dairy-Free Recipe | Allrecipes image

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

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 12

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

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, CarbohydrateContent 30.7 g, FatContent 0.7 g, FiberContent 6.9 g, ProteinContent 3.6 g, SaturatedFatContent 0.1 g, SodiumContent 676.4 mg, SugarContent 12.9 g

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