Vegan Carrot and Sweet Potato Soup with Tarragon

Name: Vegan Carrot and Sweet Potato Soup with Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 tablespoon vegetable oil or unsalted vegan butter (such as Earth Balance); 2 medium shallots (chopped); 1 ½ pounds carrots (peeled and diced); 1 pound sweet potatoes (peeled and diced); 6 cups water (or vegetable stock); 2 sprigs tarragon; A 1-inch piece of orange zest; Salt to taste; 1 tablespoon minced fresh mint or tarragon

This easy, and yet elegant, vegan carrot and sweet potato soup with tarragon is a lovely Thanksgiving first course. It is rich in vitamin A, vitamin C, potassium and fiber, and at the same time has low calories.

You can make this soup a couple of days ahead of your festive day. It also freezes well, so you can make a big batch to freeze and enjoy weeks later.

INGREDIENTS

1 tablespoon vegetable oil or unsalted vegan butter (such as Earth Balance)
2 medium shallots, chopped
1 ½ pounds carrots, peeled and diced
1 pound sweet potatoes, peeled and diced
6 cups water, or vegetable stock
2 sprigs tarragon
A 1-inch piece of orange zest
Salt to taste
1 tablespoon minced fresh mint or tarragon

instructions

Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the shallots. Cook, stirring, until tender, three to five minutes. Add carrots. Cook, stirring often, for five minutes until they begin to soften. Add the sweet potatoes, water or stock, tarragon sprigs, and orange zest, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes or until all of the ingredients are thoroughly tender. Remove the orange zest, and discard.
Purée the soup in batches in a blender, removing the stopper from the top and holding a kitchen towel tightly over the top to avoid splashing, or in a food processor fitted with the steel blade. Return to the pot, heat through, and adjust salt and pepper to taste. Stir in the mint or tarragon, and serve. This will keep for three to four days in the refrigerator.

Vegan Carrot and Sweet Potato Soup with Tarragon

Course Soup

Cuisine American

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 servings

Ingredients

1 tablespoon vegetable oil or unsalted vegan butter (such as Earth Balance)
2 medium shallots chopped
1 ½ pounds carrots peeled and diced
1 pound sweet potatoes peeled and diced
6 cups water or vegetable stock
2 sprigs tarragon
A 1-inch piece of orange zest
Salt to taste
1 tablespoon minced fresh mint or tarragon

Instructions

Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the shallots. Cook, stirring, until tender, three to five minutes. Add carrots. Cook, stirring often, for five minutes until they begin to soften. Add the sweet potatoes, water or stock, tarragon sprigs, and orange zest, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes or until all of the ingredients are thoroughly tender. Remove the orange zest, and discard.
Purée the soup in batches in a blender, removing the stopper from the top and holding a kitchen towel tightly over the top to avoid splashing, or in a food processor fitted with the steel blade. Return to the pot, heat through, and adjust salt and pepper to taste. Stir in the mint or tarragon, and serve. This will keep for three to four days in the refrigerator.