Curried Roasted Sweet Potato Soup with Tarragon
A delicious and soul-warming soup with a wonderfully creamy texture!
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
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