Tarragon Sweet Potato Caramelised Onion Soup

by Edward Daniel

Tarragon Sweet Potato Caramelised Onion Soup
Prep time
Cook time
Total time
This Tarragon Sweet Potato Caramelised Onion Soup is simple to make and tastes utterly divine. Sweet potatoes have a low glycemic index, good for those suffering from diabetes and others that monitor their blood sugar level.
Recipe type: Starter
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan
Serves: 6
  • 1 litre filtered water
  • 200g mushrooms
  • 4 onions, sliced
  • 6 tablespoons of coconut oil
  • 1 sweet potato, grated
  • 400ml coconut milk
  • Season to taste
  • Small bunch of Tarragon
  1. In a saucepan, place the mushrooms in water and bring to the boil. Simmer for about 30 minutes. Drain and keep the stock. Discard the mushrooms.
  2. In a large non-stick pan, add the coconut and onions. Cook the onions under a medium to low heat until they caramelise. Stir the pan at regular intervals for about 15 minutes.
  3. Add the grated sweet potato, mushroom stock and coconut milk. Cook on a low heat for about 15 minutes.
  4. Season to taste.
  5. When serving add and stir in the Tarragon.




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1 comment

EATS: Spicy Sweet Potato & Black Bean Soup | 15 August 2013 - 15:57

[…] Sweet Potato & Caramelised Onion Soup (theedwarddanielethiveganblog.wordpress.com) […]


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