As an added bonus, this recipe is completely dairy-free, but still super creamy, AND, as a result, it’s completely vegan.
Folks, dig in, feel good about it, and enjoy every zesty sip! Here we go!!!
*Makes 8 servings*
Chunk up and throw the following ingredients in a large pot:
- 2 lb carrots
- 1 lg onion (or the equivalent, I used shallots because I love their flavor, so use whichever onion equivalent tickles your taste buds)
- 1 lg sweet potato, peeled
- 2 cloves garlic
- 1/4 c parsley
Fill pot with water until all of those delicious fresh veggies are covered.
Put the whole pot full-o-goodness on the stove and cook over a medium heat until veggies are tender (20-30 minutes), stirring occasionally.
Once veggies begin to soften, add these ingredients to the pot and continue to cook over that same heat for about another 10 minutes, stirring occasionally:
- 32 oz vegetable broth
- 6 oz tomato sauce
- 1 t hot pepper sauce
- 1 t salt
- 1 t ground black pepper
- 1/2 t paprika
Now that the flavors are fully blended, take the pot of goodness off of the fire and allow to cool for about 10-15 minutes, or until it’s cool enough that you feel confident in your blender’s ability to blend it without melting the blender…
Once cooled enough to handle, puree half at a time in your blender until smooth and creamy.
Now, this deliciousness is ready to serve, or you can put it back into your original pot and warm back up a smidge on the stovetop. Enjoy this amazing take on the classic carrot soup!
Until next time, my friends…
Make it a great day,