This creamy carrot soup is a perfect way to enjoy a comforting, dairy-free meal that’s full of vibrant flavors. Easy to make and totally vegan, it’s sure to become a favorite for any season.
Start by tossing the carrots, onions, sweet potato, garlic, and parsley into a big pot. Pour in enough water to just cover the veggies. Place the pot over medium-high heat and let everything cook until the vegetables are nice and tender, which should take about 15 minutes.
Next, stir in the vegetable broth, tomato paste, hot sauce, salt, black pepper, and paprika. Bring the mixture to a boil, then take it off the heat and let it sit for about 10 minutes to cool down a bit.
Once it’s cool enough to handle, blend the soup until it’s smooth. You can use an immersion blender right in the pot, or carefully transfer the soup in batches to a regular blender. If using a blender, fill it no more than halfway, hold the lid down firmly, and pulse a few times before blending continuously until you get a nice, creamy texture.
- Use fresh, organic carrots for the best flavor and color.
- Sauté the onions and garlic slowly to bring out their sweetness before adding the carrots.
- Blend the soup thoroughly for a smooth, silky texture.
This soup is creamy and comforting without any dairy. It’s packed with natural sweetness from the carrots and a touch of warming spices. Perfect for anyone following a vegan or dairy-free lifestyle, it’s both healthy and satisfying.
Serve this soup warm with a sprinkle of fresh herbs like parsley or chives on top. It pairs wonderfully with crusty bread or a side salad for a light, wholesome meal. A drizzle of coconut cream can add an extra touch of richness.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the soup. It also freezes well for up to 2 months.
