Curried Sweet Potato Soup with Tarragon

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Luxuriously creamy and packed with flavor, this Curried Sweet Potato Soup recipe is sure to be a hit!  The sweet potatoes are roasted for even more flavor along with garlic and shallots, and tarragon is added at the end for an additional flavor boost.

For more delicious creamy vegetable soups be sure to try our Curried Butternut Squash Soup, Creamy Tomato Soup, Creamy Carrot Soup, Cream of Celery Soup, Cream of Mushroom Soup, Creamy Zucchini Soup!

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?

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.  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 Sweet Potato Soup Recipe

Let’s get started!

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.

Enjoy!

Curried Roasted Sweet Potato Soup with Tarragon

By Kimberly Killebrew

A delicious and soul-warming soup with a wonderfully creamy texture!

5 from 4 votes

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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: 243kcalCarbohydrates: 29gProtein: 6gFat: 12gSaturated Fat: 5gCholesterol: 27mgSodium: 416mgPotassium: 620mgFiber: 4gSugar: 6gVitamin A: 16380IUVitamin C: 5mgCalcium: 68mgIron: 1.4mg

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Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!

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