5 sweet potatoes, peeled and sliced
1 small onion, thinly sliced
2 tablespoons malt vinegar
1 tablespoon tarragon
1 4 ounce can crushed tomatoes
4 tablespoons butter
1 teaspoon packed brown sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon dried sage
1 (10 ounce) package frozen mixed vegetables
1 (8 ounce) container frozen mixed drinks
2 (12 fluid ounce) cans tomato juice
1 (8 ounce) can whole kernel corn
2 eggs
Preheat oven to 350 degrees F (175 degrees C). Place carrots away from heat. Cook over medium heat until tender, about 10 minutes; remove from heat. Cover pot and simmer gently.
Stir broth into potato mash. Gradually stir in salt, vinegar, tarragon, tomatoes, butter, brown sugar, basil, oregano, and salt. Bring to a low boil. Reduce heat to medium-low; bring to a low boil. Keep soup simmering until very thickened (do not boil).
In a large pot over high heat, stir together mixed vegetables and mixed drinks. Sprinkle mixture over carrots and onion.
Lower heat to medium-low; bring to a full boil, stirring constantly. Bring to a full boil, stirring frequently. Reduce heat to low; simmer for approximately 30 minutes to remove any fat. Fill soup bowl with soup plastic; add wine and mix quickly. Spoon soup in bowls.
Combine mixed vegetables and mixed drinks; serve over rice.