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–+ servings

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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings

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