Ingredients
Scale
- 5 large carrots (chopped into thirds)
- 4 celery stalks (chopped into thirds)
- 1 small sweet potato (washed and cubed)
- 4 cloves garlic (peeled and smashed)
- 1 large yellow onion (chopped)
- 4 teaspoons sea salt (separated)
- 8 cups water
- 3 tablespoons tomato paste
- 1 tablespoon ketchup (optional)
- 2 cups ring pasta
Optional Ingredients:
- ¼ cup grated parmesan
- ½ teaspoon freshly cracked pepper
Instructions
- In a pot, combine carrots, celery, sweet potato, garlic, onion, and cover them with 8 cups of water. Add 2 teaspoons of salt and stir.
- Bring to a boil over high heat, then reduce to low, cover, and simmer for 30-40 minutes until vegetables are tender.
- Remove from heat and set aside 6 cups of vegetable water.
- Strain the remaining water from the vegetables. Return vegetables to the pot and add 2 cups of reserved water.
- Use an immersion blender to puree vegetables until smooth.
- Add remaining water, salt, tomato paste, and ketchup to the pot. Bring to a boil.
- Stir in ring pasta and simmer until cooked.
- Remove from heat, season with salt, add optional parmesan and pepper, and serve.
Notes
- You can use a blender for pureeing vegetables if needed.
- Substitute ring pasta with orzo or small shells.
- Experiment with different vegetables for varied flavors.
- Adjust consistency by adding more vegetable water if desired.