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.
Great soup! Simple yet bold, that is the best way to describe it. It doesn't taste like pureed carrots or even one distinct flavour. I think the sweet potato gives it an edge but it isn't an evident factor. It just has a nice balanced flavour and the Tabasco gives it a familiar afterbite with it's unique taste. I made this in my pressure cooker in about 9 minutes but left the carrots in pretty large pieces. I used a litre of water for a half kilo of carrots and a small sweet potato. The consistency was right on, soupy but not watery. Thank you What's for Dinner Mom for another great recipe. - 24 Feb 2015 (Review from Allrecipes US | Canada)
I put my own twist on it, but this is a SUPER tasty recipe! My carrots took a lot longer than half an hour to soften, but that's ok, I had time! My family loved the soup, and that's all that really matters!!! - 26 Oct 2015 (Review from Allrecipes US | Canada)
Great flavor, a little bit hotter than my tastes, but great easy option - 03 May 2014 (Review from Allrecipes US | Canada)