Ingredients
- 3 pounds of fresh carrots, peeled and chopped
- 2 large onions, finely diced
- 1 large sweet potato, peeled and cut into pieces
- 2 cloves of garlic, minced
- A generous sprinkle of freshly chopped parsley
- Enough water to cover the ingredients
- A container of vegetable broth (32 fluid ounces)
- A can of tomato paste (6 ounces)
- A dash of hot pepper sauce like Tabasco®, to suit your taste buds
- A pinch of salt
- A sprinkle of ground black pepper
- A hint of paprika
Step 1
Combine a medley of vibrant carrots, onions, sweet potato, garlic, and fragrant parsley in a generously sized stock pot, ensuring they are just submerged in water. Simmer over medium-high heat until the vegetables reach a delightful tender state, which should take around 15 minutes. Next, incorporate vegetable broth, tomato paste, a dash of hot sauce, along with a sprinkle of salt, black pepper, and paprika into the vegetable concoction, allowing it to come to a gentle boil. Once bubbling, remove the pot from the heat and allow it to cool for approximately 10 minutes.
Step 2
For a velvety finish, blend the soup using a stick blender until it achieves a smooth consistency. Alternatively, if using a traditional blender, remember not to fill it more than halfway. Secure the lid firmly and pulse a few times before blending continuously. Repeat this process in batches until the soup transforms into a silky masterpiece.
Extra Tips & Suggestions
- 1. Fresh is Best: Use fresh, organic carrots for the most flavorful soup.
- 2. Proper Pantry Placement: Store your carrots in a cool, dark place to keep them fresh longer.
- 3. Crunchy Carrot Containers: Keep your carrots crisp by storing them in a container of water in the refrigerator.
