Jan'S Carrot Soup - Vegan And Dairy-Free - cooking recipe

Ingredients

3 pounds carrots, peeled and diced
2 large onions, diced
1 large sweet potato, peeled and diced
2 cloves garlic, chopped
1/4 cup minced fresh parsley
water to cover
1 (32 fluid ounce) container vegetable broth
1 (6 ounce) can tomato paste
1 teaspoon hot pepper sauce (such as Tabasco(R)), or to taste (optional)
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon paprika

Preparation

Put 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 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.
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.