I think that it is worth it to make this soup just for its beautiful rich colour! The taste is wonderful too! I found this recipe online and had to try it. I hope you like it as well. I made mine with tarragon but sprinkled a touch of mint on top.
By MARTHA ROSE SHULMAN
Serves four to six
Andrew Scrivani for The New York Times
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
A1-inch piece of orange zest
Salt to taste
1tablespoon minced fresh mint or tarragon
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.
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.
Enjoy! Xxxx Natascha