Equipment
Ingredients
Roasted Vegetables
- 600 g sweet potatoes, peeled and cut into 2cm cubes
- 500 g carrots, peeled and sliced into 2cm rounds
- 30 ml olive oil, divided
- 5 g kosher salt, plus more to taste
Soup Base
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1200 ml vegetable broth, low sodium
- 15 g fresh tarragon leaves, chopped
- 15 ml lemon juice, freshly squeezed
- black pepper, freshly ground
Nutrition (per serving)
Method
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
Toss the cubed sweet potatoes and carrots with 20ml of olive oil and 5g of salt on the baking sheet. Roast for 30-35 minutes, or until the vegetables are tender and edges are beginning to brown.
While vegetables roast, heat the remaining 10ml olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until translucent and soft, but not browned. Add garlic and cook for 1 more minute until fragrant.
Add the roasted carrots and sweet potatoes to the pot. Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
Remove from heat. Transfer the mixture to a blender (in batches if necessary) or use an immersion blender directly in the pot. Blend until completely smooth and velvety. CAUTION: When blending hot liquids in a standard blender, remove the center cap from the lid and cover with a towel to release steam.
Stir in the chopped fresh tarragon and lemon juice. Taste and adjust seasoning with more salt and black pepper if needed. Serve warm, garnished with extra tarragon leaves.
Chef's Notes
- Roasting the vegetables rather than boiling them is the secret to this recipe; it caramelizes the natural sugars and concentrates the flavor, providing a much deeper taste profile.
- Tarragon is potent. Add half the amount first, taste, and then add the rest if you enjoy the licorice notes. It pairs exceptionally well with the sweetness of the carrots.
- This soup is excellent for meal prep. The flavors marry and deepen after sitting in the fridge overnight, making it an ideal make-ahead starter for Thanksgiving.
- Nutritional Bonus: The combination of sweet potatoes and carrots provides over 100% of your daily Vitamin A needs, while the lemon juice adds a hit of Vitamin C to help absorption.
Storage
Refrigerator: 4 days — Flavors improve significantly after 24 hours.
Freezer: 3 months — Freeze without fresh tarragon; add fresh herbs upon reheating.
Reheating: Gently warm over low heat; add a splash of water or broth if thickened.
