Best 2 Carrot And Sweet Potato Soup With Mint Or Tarragon Recipes

Indulge in a symphony of flavors with our Carrot and Sweet Potato Soup, a culinary masterpiece that marries the natural sweetness of carrots and sweet potatoes with a harmonious blend of spices. This delightful soup offers a velvety texture, vibrant color, and a captivating aroma that will tantalize your senses. Accompanied by two variations – one featuring the refreshing burst of mint and the other the subtle anise notes of tarragon – this versatile recipe caters to diverse taste preferences. Whether you seek a comforting meal on a chilly evening or a healthy and flavorful lunch option, our Carrot and Sweet Potato Soup, with its medley of flavors and textures, promises an unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO, CARROT, APPLE, AND RED LENTIL SOUP

Sweet Potato, Carrot, Apple, and Red Lentil Soup image

This winter pureed soup will warm you up on the inside while still protecting the waistline.

Provided by zhidaoma

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 14

Ingredients

¼ cup butter
2 large sweet potatoes, peeled and chopped
3 large carrots, peeled and chopped
1 apple, peeled, cored and chopped
1 onion, chopped
½ cup red lentils
½ teaspoon minced fresh ginger
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon paprika
4 cups vegetable broth
plain yogurt

Steps:

Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.
Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.
Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

Nutrition Facts : Calories 321.6 calories, Carbohydrate 52.9 g, Cholesterol 21.6 mg, Fat 9 g, Fiber 9.5 g, Protein 9 g, SaturatedFat 5.1 g, Sodium 876.3 mg, Sugar 15 g

ROASTED SWEET POTATO & CARROT SOUP

Roasted sweet potato & carrot soup image

This silky smooth, super versatile vegetarian soup is perfect for a dinner party starter, everyday dinner or warming lunch. Plus it's two of your five-a-day

Provided by Chelsie Collins

Categories Dinner, Lunch, Soup, Starter, Supper

Time 50m

Number Of Ingredients 7

Ingredients

500g sweet potatoes, peeled and cut into chunks
300g carrots, peeled and cut into chunks
3 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
1l vegetable stock
100ml crème fraîche, plus extra to serve

Steps:

Heat oven to 220C/200C fan/ gas 7 and put 500g chunked sweet potatoes and 300g chunked carrots into a large roasting tin, drizzled with 2 tbsp olive oil and plenty of seasoning.
Roast the vegetables in the oven for 25-30 mins or until caramelised and tender.
Meanwhile, put the remaining 1 tbsp olive oil in a large deep saucepan and fry 2 finely chopped onions over a medium-low heat for about 10 mins until softened.
Add 2 crushed garlic cloves and stir for 1 min before adding 1l vegetable stock. Simmer for 5-10 mins until the onions are very soft, then set aside.
Once the roasted vegetables are done, leave to cool a little, then transfer to the saucepan and use a hand blender to process until smooth. Stir in 100ml crème fraîche, a little more seasoning and reheat until hot.
Serve in bowls topped with a swirl of crème fraîche and a good grinding of black pepper.

Nutrition Facts : Calories 419 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 27 grams sugar, Fiber 10 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium

Tips:

Choose the right carrots and sweet potatoes: For the best flavor, choose carrots that are sweet and tender, and sweet potatoes that are firm and have a deep orange color.
Roast the vegetables before adding them to the soup: Roasting the vegetables brings out their natural sweetness and caramelizes them slightly, which gives the soup a richer flavor.
Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
Add fresh herbs to the soup: Fresh herbs, such as mint or tarragon, add a bright, refreshing flavor to the soup. Add them just before serving, so that they retain their flavor.
Serve the soup with a dollop of yogurt or sour cream: A dollop of yogurt or sour cream adds a creamy richness to the soup and helps to balance out the sweetness of the vegetables.

Conclusion:

This carrot and sweet potato soup is a delicious and healthy way to enjoy these two nutritious vegetables. It's easy to make and can be tailored to your own taste preferences. Whether you like it sweet, savory, or spicy, this soup is sure to please. So next time you're looking for a quick and easy meal, give this carrot and sweet potato soup a try. You won't be disappointed!