Carrot and Sweet Potato Soup With Mint or Tarragon
Carrots and sweet potatoes are both excellent sources of vitamin A, which is important for maintaining good vision.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Ingredients
- 300 gram Carrots
- 400 gram Sweet Potatoes
- 1 piece Onion
- 2 clove Garlic
- 4 cup Vegetable Stock
- 2 tablespoon Fresh Mint or Tarragon
- 2 tablespoon Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 cup Coconut Milk
Instructions
- Peel and chop the carrots, sweet potatoes, onion, and garlic.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, and cook until softened.
- Add the carrots and sweet potatoes to the pot, along with the vegetable stock. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the vegetables are tender.
- Remove the pot from heat and let it cool slightly. Using a blender, puree the soup until smooth.
- Return the soup to the pot and stir in the fresh mint or tarragon, salt, and black pepper.
- Stir in the coconut milk and heat the soup over low heat until warmed through.
- Serve hot and garnish with additional mint or tarragon leaves, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 30g10%
- Sugars 10g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.