Orange, Carrot & Yam Soup w/ Tarragon and Brandy

Here's another bowl of orange food, and it is indeed very orange. It's based on a soup that my mom mentioned to me last week and had really enjoyed. Her version did not have the yam, but other than that, I used the same ingredients she described.

This  may be a "90's-esque" soup--not sure why, but I remember the carrot/orange combo popping up on menus all over the place in the 90's...anyone else have that same memory? Anyway, 90's or not,  it's very tasty—sweet, savory, and slightly acidic all at once.

Serves 4

1 large yam
6 large carrots
1 large onion (~ 1 generous cup finely chopped)
6 cups water/veggie broth (I used 2 cups veggie broth and 4 cups water)
1/2 cup freshly squeezed orange juice
pinch of red pepper flakes
1 tablespoon brandy (optional)
salt and pepper to taste
plenty of fresh tarragon
dollop of soy yogurt for garnish

Chop the carrot, onion, and sweet potato and saute with a pinch of chili flakes in a little oil or water until the onion becomes translucent. Add the water/broth, bring to a boil and cook until carrots and potato are tender. Transfer to blender and blend until smooth. Return to pot, add salt and pepper to taste.

Just before serving, stir in the fresh orange juice and brandy (if using). Top with plenty of fresh tarragon and some soy yogurt.

The result is a delicious meal that comes together quickly with simple ingredients. The brandy is not essential...I am not sure whether I can taste it in there at all. I imagine this would be nice with cinnamon too.