Jan's Carrot Soup - Vegan and Dairy-Free

1. Put carrots, onions, sweet potato, garlic, and parsley in a large stock pot; add enough water to cover.

2. 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.

3. 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.

Cook's Note:

If you don't have a sweet potato, you can substitute 1 cup white or brown rice.

Add your own spices such as ginger or curry.

You can adjust how thick you prefer the soup to be by adding more broth, tomato sauce, or potatoes.

Freezes perfectly!