By Martha Rose Shulman
- Total Time
- 1 hour 10 minutes
- Rating
- 5(261)
- Notes
- Read community notes
This easy, beautiful purée makes a nice Thanksgiving opener, with the added benefit of extra doses of vitamin A, vitamin C, potassium and fiber. If you’re looking to get ahead with your meal, you can make this dish up to two days ahead of the big day.
Featured in: Carrots: Digging Deeper for Fall Flavor
Learn: How to Make Soup
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Ingredients
Yield:Serves four to six
- 1tablespoon canola oil or unsalted butter
- 2medium shallots, chopped
- 1½pounds carrots, peeled and diced
- 1pound sweet potatoes, peeled and diced
- 6cups water, chicken stock or vegetable stock
- 2sprigs tarragon
- A 1-inch piece of orange zest
- Salt to taste
- 1tablespoon minced fresh mint or tarragon
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
149 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 30 grams carbohydrates; 6 grams dietary fiber; 10 grams sugars; 3 grams protein; 1046 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
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.
Step
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.
Tip
- Advance preparation: This will keep for three to four days in the refrigerator.
Ratings
5
out of 5
261
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Cooking Notes
terrifrank95
Also good with 1T minced ginger, 2t curry or garam masala powder, and 1 lg clove garlic, instead of the tarragon, mint and orange zest.
ElizS
Didn't have tarragon, but did put in a very large basil leaf and a sprinkle of curry powder. Exquisite.
Anne
Serves 6
Jennifer
We made this exactly as directed for Thanksgiving and loved it. Went really well with our homemade cornbread. We used chicken stock and found it kept well - still rich and good after 4-5 days. I am back here on this page because I want to make more. It is easy and amazingly delicious.
Maria Cate
Fantastically delicious! I mashed it with a potato masher for a more rustic texture which gave it more heft. Don't leave out the mint, it adds a wonderful dimension to the flavor.
Jim
everyone loved the soup...used paprika, ground ginger and crushed pepper
KatyaOH
Used the variation from Terifrank95, using 1T ginger, 1 large clove garlic and 2t garam masala. I used 1 large white sweet potato, 4 medium carrots, 5 cups water with 1.5t of Roasted Better than Bouillon flavoring mixed in. I mixed it in pot with an immersion blender. It was an easy to make, sweet, savory and satisfying soup!
Ruth
Made this with carrots, sweet potatoes and an onion (instead of shallots) from this year's first winter share. Added 1/8 tsp of cayenne with the onions, which gave a nice hint of warmth. For the stock, used 4 cups of liquid leftover from cooking white beans, and chicken stock for the rest. Will definitely make again, maybe try it with a hint of nutmeg next time.
rissable
Made as is just added some chili pepper at the end. Very good recipe and would make again!
Franz
A fabulous soup. A actually forgot to take the orange peel out. Still fabulous
Henri
Looks blah but tastes great. I have made this several times as directed (even weighed it out) except I use chicken stock, dried tarragon, use the stick immersion blender, add fresh mint at the end and serve with crème fraiche. It’s so easy and has dimension.
adds
Made as is with added fresh thyme. Deceptively rich and delicious.
Annika
was looking for a way to use the tarragon that i've spontaneously acquired -- pretty low-effort (especially with an immersion blender!) and very tasty :')
Jennifer
We made this exactly as directed for Thanksgiving and loved it. Went really well with our homemade cornbread. We used chicken stock and found it kept well - still rich and good after 4-5 days. I am back here on this page because I want to make more. It is easy and amazingly delicious.
Dulany
Really good. I did add a red pepper. My best investment has been an immersion blender. It makes it so easy to blend at the end. No need to reheat. I forgot to take the Orange peel out so it got blended in and I think it added to the overall flavor.
KatyaOH
Used the variation from Terifrank95, using 1T ginger, 1 large clove garlic and 2t garam masala. I used 1 large white sweet potato, 4 medium carrots, 5 cups water with 1.5t of Roasted Better than Bouillon flavoring mixed in. I mixed it in pot with an immersion blender. It was an easy to make, sweet, savory and satisfying soup!
rutabaga2
Used 8oz sweet potato, 1 large carrot, 1 red pepper cut in quartersGinger, garlic, shallot, Chick pea stock
Annie
Lovely soup. Slightly too sweet for my taste, so if you would like a savoury element, I would recommend the addition of some worcestershire sauce.
Jim
everyone loved the soup...used paprika, ground ginger and crushed pepper
Lynn
Great tip! Did this and was a great balance of spice and sweet.
Maria Cate
Fantastically delicious! I mashed it with a potato masher for a more rustic texture which gave it more heft. Don't leave out the mint, it adds a wonderful dimension to the flavor.
jeanette
Also veg broth
espringwater
Fantastic and super easy. I made it in my InstantPot
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