A silky, gently spiced puree of carrots and sweet potato, brightened with a squeeze of lemon and a kick of hot sauce. Gluten-free and makes a big batch for 10.
25m prep · 1h cook · 10 servings Gluten-Free
Ingredients Instructions
3 lb Carrots 2 whole Onion 1 whole Sweet Potato 2 cloves Garlic ¼ cup Fresh Parsley 6 cups Water 4 cups Vegetable Broth 1 oz Tomato Paste 1 tsp Hot Pepper Sauce 1 tsp Salt 1 tsp Black Pepper ½ tsp Paprika 2 tbsp Lemon Juice
Instructions 1 Put the diced carrots, onions, sweet potato, garlic and parsley in a large stock pot (at least 8 quarts). Add the 6 cups water; it should just cover the vegetables. 2 Bring to a boil over medium-high heat, about 10 minutes, then reduce to a lively simmer and cook, partly covered, for 20 to 25 minutes, until a fork slides easily through the largest pieces of carrot with no resistance and the sweet potato is starting to break apart. 3 Stir in the vegetable broth, tomato paste, hot sauce, salt, black pepper and paprika until the tomato paste dissolves. Return to a boil, about 5 minutes, then remove from the heat. 4 Let the soup cool for at least 15 minutes so it is no longer at a rolling heat; steam from very hot soup can force a blender lid off and cause burns. 5 Blend with a stick blender, keeping the head fully submerged, until completely smooth, about 5 minutes. Or use a countertop blender: fill no more than half full, remove the center cap from the lid and cover the opening with a folded kitchen towel to vent steam, hold the lid down, pulse a few times, then blend until smooth. Work in batches and return the puree to the pot. 6 Stir in the lemon juice. Taste and adjust with more salt, lemon juice or hot sauce until the soup tastes bright and well seasoned. Rewarm gently over low heat if needed before serving. Estimated nutrition (per serving) Calories 95 kcal
Protein 2g
Carbs 22g
Fat 0g
Fiber 5g
Sodium 475mg
Sugar 9g
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