Healthy for your waist, budget, and time, this soup is creamy and filling. By adding different spices, like curry or ginger, you may change it up. The practice of serving this soup on Easter has become customary.
| Prep Time: | 25 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 55 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 3 pounds carrots, peeled and diced
- 2 large onions, diced
- 1 large sweet potato, peeled and diced
- 2 cloves garlic, chopped
- ¼ 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®), or to taste
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon paprika
Instructions
- 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.
- 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!
Reviews
Even my husband loved it. It took more time then in the recipe and next time I would put little less Tabasco.
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!!!
I really liked this soup. I don’t like spicy foods so i omitted the hot sauce. I think next time I will halve the tomato paste . I felt it overpowered the carrot and sweet potato. It was still good. I am eating it as I type.
Silky and spicy. Actually even enjoyed it cold the next day.
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.
I always make this for our Easter dinner and while preparing it this year I went to use the sweet potato only to find that it was unusable. I made a substitution of about 1 cup pre cooked, leftover, brown rice. It added a nice thickness to the soup. I still missed the sweet potato silkiness but thought I’d share a good substitute in a pinch.
Great flavor, a little bit hotter than my tastes, but great easy option