Vegan Carrot and Sweet Potato Soup with Tarragon

Vegan Carrot and Sweet Potato Soup with Tarragon

Vegan Carrot and Sweet Potato Soup with TarragonVegan Carrot and Sweet Potato Soup with Tarragon

Vegan Carrot and Sweet Potato Soup With Mint or Tarragon

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

PREPARATION

  1. 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.
  2. 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

Vegan Carrot and Sweet Potato Soup with Tarragon

Course Soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

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

Instructions

  1. 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.
  2. 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.


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