Carrot and Sweet Potato Soup With Mint or Tarragon

Name: Carrot and Sweet Potato Soup With Mint or Tarragon
Ingredients: 1 tablespoon canola oil or unsalted butter; 2 medium shallots, chopped; 1 1/2 pounds carrots, peeled and diced; 1 pound sweet potatoes, peeled and diced; 6 cups water, chicken stock or vegetable stock; 2 sprigs tarragon; A 1-inch piece of orange zest; Salt to taste; 1 tablespoon minced fresh mint or tarragon

Carrot and Sweet Potato Soup With Mint or Tarragon was pinched from <a href="https://cooking.nytimes.com/recipes/1014105-carrot-and-sweet-potato-soup-with-mint-or-tarragon" target="_blank" rel="noopener">cooking.nytimes.com.</a>

"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..."

INGREDIENTS

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1 tablespoon canola oil or unsalted butter

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2 medium shallots, chopped

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1 1/2 pounds carrots, peeled and diced

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1 pound sweet potatoes, peeled and diced

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6 cups water, chicken stock or vegetable stock

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2 sprigs tarragon

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A 1-inch piece of orange zest

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Salt to taste

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1 tablespoon minced fresh mint or tarragon

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