Jan's Carrot Soup
A warm, velvety soup made from wholesome vegetables, perfect for a healthy, satisfying meal.
Ingredients
Main Ingredients
- 3 pounds carrots, peeled and diced Fresh, high-quality carrots are recommended.
- 2 large onions, diced Aim for uniform size when dicing.
- 1 large sweet potato, peeled and diced Can substitute with other root vegetables.
- 2 cloves garlic, chopped Can sauté for added flavor.
- ¼ cup minced fresh parsley For garnish.
- 1 32 fluid ounce container vegetable broth Can use homemade broth or water with seasoning.
- 1 6 ounce can tomato paste
- 1 teaspoon hot pepper sauce Adjust to taste.
- 1 teaspoon salt To enhance flavors.
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
Instructions
Preparation
- Gather and prepare all ingredients.
- In a large stock pot, combine peeled and diced carrots, diced onions, diced sweet potato, chopped garlic, and minced parsley.
- Add enough water to cover the ingredients.
Cooking
- Place the pot over medium-high heat and cook the vegetables until tender, about 15 minutes, stirring occasionally.
- Once tender, add vegetable broth, tomato paste, hot pepper sauce, salt, black pepper, and paprika. Bring to a boil.
- Remove from heat and allow the soup to cool for about 10 minutes.
- Blend the soup using a stick blender or traditional blender until smooth.
Serving
- Ladle soup into bowls and garnish with minced parsley.
- Optional: Top with roasted pumpkin seeds or croutons for added texture.
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Notes
Choose fresh, high-quality carrots for the best flavor. Roasting vegetables beforehand can enhance sweetness.