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Home » Food » By Country or Region » North America » America » Curried Roasted Sweet Potato Soup with Tarragon

Curried Roasted Sweet Potato Soup with Tarragon

January 25, 2016 by Kimberly Killebrew · 27 Comments

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curried roasted sweet potato soup recipe creamy tarragon shallots garlic

I love creamy soups.  Their creamy texture and vibrant flavors all spell “comfort” to me.

This deliciously rich and seductively silky soup showcases the sweet potato.  An ancient tuber, sweet potatoes have been radiocarbon-dated in the Cook Islands to 1000 AD and are thought to have originated in either South or Central America.

Sweet potatoes have held an important place in U.S. history since its beginnings, especially in the southeast.  Up until 1920 the average American ate 29 pounds of sweet potatoes per year.  Then in the mid-20th century, after the Great Depression, its popularity started to decline and now the average American only eats about 3 pounds per year.  That’s a huge decrease!  Based on that statistic one could conclude that the average American only eats sweet potatoes at Thanksgiving and Christmas.  Does that sound about right?

curried roasted sweet potato soup recipe creamy tarragon shallots garlic

Southern historian Kent Wrench writes: “The Sweet Potato became associated with hard times in the minds of our ancestors and when they became affluent enough to change their menu, the potato was served less often.”

That’s a shame.  Not only because sweet potatoes taste wonderful, but also because sweet potatoes are loaded with nutrition.  Among other things, they’re one of nature’s best sources of beta-carotene.  They’re also a great source of antioxidants and anti-inflammatory nutrients.  And despite the common misperception that sweet potatoes, like regular potatoes, are full of starch, because they aren’t simple carbohydrates sweet potatoes have actually been shown to help regulate blood sugar.  This is especially great news for sweet potato-loving type II diabetics.  And these are only a few examples of the health benefits of sweet potatoes.

BOTTOM LINE:  Our ancestors were smart to load up on 29 pounds of sweet potatoes a year!  Let’s break out of the mindset that they’re only for the holidays and enjoy them more throughout the year!

curried roasted sweet potato soup recipe creamy tarragon shallots garlic

Ready to make some soup?

Let’s get started!

Peel, rinse and chop up the sweet potatoes.

Sweet-Potato-Soup-prep-1

Peel and either halve or quarter the shallots, depending on their size.  Peel the garlic cloves and leave them whole.

Sweet-Potato-Soup-prep-2

Place the sweet potatoes, shallots and garlic cloves in a bowl and toss with olive oil.

Sweet-Potato-Soup-prep-3

Spread the vegetables out single-layer on a lined baking sheet.

Sweet-Potato-Soup-prep-4

Roast at 450 degrees F for about 25 minutes, flipping the veggies over after every 10 minutes or so, until browned.

Sweet-Potato-Soup-prep-5

Place the roasted veggies in a blender with the hot chicken stock and tarragon and puree until smooth.

Sweet-Potato-Soup-prep-6 Sweet-Potato-Soup-prep-7

Add the cream, curry powder, salt and pepper and blend until combined.  Add salt and pepper to taste.

Sweet-Potato-Soup-prep-8

Serve immediately.

Enjoy!

curried roasted sweet potato soup recipe creamy tarragon shallots garlic

Curried Roasted Sweet Potato Soup with Tarragon

Kimberly Killebrew
A delicious and soul-warming soup with a wonderfully creamy texture!
Print Recipe
5 from 3 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4 servings
Calories 243 kcal

Ingredients
 
 

  • 1 pound sweet potatoes ,peeled and cut diced
  • 3 cloves garlic ,peeled and halved
  • 3 medium shallots ,peeled and cut in half lengthwise
  • 1 tablespoon extra virgin olive oil
  • 3 cups hot chicken stock (vegetarian/vegan: use vegetable broth)
  • 1/3 cup heavy cream (vegan/paleo: use cashew or almond milk)
  • 1 sprig fresh tarragon
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

  • Peel, rinse and chop up the sweet potatoes.
  • Peel and either halve or quarter the shallots, depending on their size. Peel the garlic cloves and leave them whole.
  • Place the sweet potatoes, shallots and garlic cloves in a bowl and toss with olive oil.
  • Spread the vegetables out single-layer on a lined baking sheet.
  • Roast at 450 degrees F for about 25 minutes, flipping the veggies over after every 10 minutes or so, until browned.
  • Place the roasted veggies in a blender with the hot chicken stock and tarragon and puree until smooth.
  • Add the cream, curry powder, salt and pepper and blend until combined. Add salt and pepper to taste.
  • Serve immediately.

Nutrition

Calories: 243kcal | Carbohydrates: 29g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 416mg | Potassium: 620mg | Fiber: 4g | Sugar: 6g | Vitamin A: 16380IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1.4mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

 

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27 Comments →

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27 Responses

  1. Mariya says

    September 20, 2017 at 7:32 pm

    LOVE this recipe. I just made it today and couldn’t be happier with the outcome. What a wonderful, healthy, and delicious dish. Thank you for sharing! Can’t wait to make more recipes from your website.

    Reply
    • Kimberly @ The Daring Gourmet says

      September 20, 2017 at 11:44 pm

      Fantastic, Mariya, I’m glad you enjoyed it – thank you!

      Reply
  2. Anita says

    March 26, 2017 at 7:08 pm

    Excellent soup! Thank you!

    Reply
    • Kimberly @ The Daring Gourmet says

      March 26, 2017 at 9:04 pm

      Wonderful, Anita, thanks so much!

      Reply
  3. Adrienne says

    June 10, 2016 at 11:33 pm

    Question: Directions under the pictures say to peel the garlic cloves and leave them whole, and that first picture she
    How’s them whole. Step-by-step directions say to halve the garlic cloves, and the follow-on pictures (above) seem to show them halved.

    If whole, why not halved. If halved, why not whole? Does it make a difference?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 11, 2016 at 1:50 pm

      Hi Adrienne, sorry for the confusion – it makes no difference either way. I happened to use particularly large garlic cloves for the photo shoot and so I halved some of them. Happy cooking!

      Reply
  4. Maroula Mavrogiannopoulou says

    February 17, 2016 at 5:59 am

    This soup looks and sounds absolutely delicious! I love rich creamy soups with a whole lot of flavor. Could I possibly touch it up with some cardamom if tarragon is not available tonight at my local store? I’ll give it a try as soon as possible.
    Lots of love from sunny Athens, Greece.

    Maroula x

    Reply
    • Kimberly @ The Daring Gourmet says

      February 17, 2016 at 5:33 pm

      Hi Maroula, thank you and friendly greetings to sunny Athens! You’ve probably already been to the store but yes, cardamom would be a lovely substitute and certainly complementary to the curry.

      Reply
  5. Cyndi - My Kitchen Craze says

    January 29, 2016 at 1:03 pm

    This soup sounds too good. Loving these flavors and love that you used your blender. Perfect weeknight meal. Mmmm. :)

    Reply
  6. Ashlyn @ Belle of the Kitchen says

    January 27, 2016 at 9:22 am

    I love curry and I love sweet potatoes! This is such a beautiful combo!

    Reply
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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

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