About this recipe:This vegan carrot soup is perfect for any time of the year! Sweet potato gives it a rich and creamy texture without the need for cream and extra calories. You can change the flavour by adding different spices such as curry powder or ginger. You can adjust how thick you prefer the soup to be by adding more stock or potatoes.
What's for dinner, mom?
1.3kg carrots, peeled and diced
2 large onions, diced
1 large sweet potato, peeled and diced
2 cloves garlic, chopped
15g freshly minced parsley
water to cover
1 litre vegetable stock
170g tomato puree
1 teaspoon hot pepper sauce (such as Tabasco®), or to taste (optional)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon paprika
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Method Prep:25min › Cook:20min › Ready in:45min
Place 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 stock, tomato puree, hot sauce, salt, black pepper and paprika into vegetable mixture; bring to the boil. Remove from heat and let cool for 10 minutes.
Blend soup with an immersion 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.