This is a delicious soup. I modified a version that I found from the Moosewood Cookbook. Very creamy, smooth, and delicious! I topped mine with a scoop of Quinoa. Perfect.
-2 pounds of carrots, peeled and chopped
-1 yam, chopped
-4 cups water
-1 Tablespoon olive oil
-1 cup chopped onion (I used a Vidalia)
-1 1/2 teaspoons salt
-2 medium cloves garlic, minced
1/2 teaspoon dried Thyme
1/2 teaspoon dried Oregano
1 teaspoon dried basil
1. Cook carrots and potato in water until they are tender (10 to 15 minutes).
2. Meanwhile, saute onion with the salt in oil until onion is soft (about 5 minutes). Add garlic and dried herbs and saute a few more minutes–make sure the garlic does not burn!
4. Add the onion mixture to the pot with the water, sweet potato, & carrots. Puree everything together in a blender until silky smooth! Transfer back to soup pot and simmer gently for a few minutes.