Print Recipe
5 from 2 votes

Curried Roasted Sweet Potato Soup with Tarragon

A delicious and soul-warming soup with a wonderfully creamy texture!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings
Calories: 243kcal
Author: Kimberly Killebrew


  • 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


  • 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.
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