I recently posted the garlic parmesan bread. Per Anna’s request, this is the recipe of the tarragon sweet potato roast bell pepper. It’s a very soothing soup, especially when you are as sick as I am today. It’s my version of comfort food. But don’t wait until the next time you have a cold. It’s super easy to make, so try it out tonight!
I roasted the sweet potatoes to bring out their natural sweetness. And of course, I added some heavy cream to give it a richer mouth feel. It’s always nice to infuse a strong herb into a soup, and I chose tarragon for its peppery and sweet liquorice flavor. I have a ton in my garden; it’s an easy to grow perennial, and if you’re looking for something to add to you herb garden, tarragon is a great choice.
1. Info for Tarragon Sweet Potato Roast Bell Pepper Soup
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Tarragon Sweet Potato Roast Bell Pepper Soup
- 3 Tbs unsalted butter
- 2 1/2 Tbs olive oil
- 1/2 cup leek
- 2 shallots, finely minced
- 1 Tbs garlic, finely minced
- 3 Tbs brown sugar
- 1 carrot, cubed
- 3 sweet potatoes, peeled, then cut in half, lengthwise
- 1 red bell pepper, roasted, skinned, seeded, diced
- 4 cups water
- 1 1/4 tsp tarragon, finely chopped, + extra for garnish
- 3/4 cup heavy cream
- 1 Tbs Meyer lemon juice, freshly squeezed
- 2 tsp Himalayan pink salt
- 1 tsp white peppercorns, freshly ground
- Preheat oven to 400°F.
- Place the sweet potatoes onto a lined baking sheet that was previously oil-spreayed. Add about 2 tablespoons of melted butter and 2 tablespoons of brown sugar to the potatoes. Bake the sweet potatoes for about 35 minutes. They should be fork tender.
- In a large pot, melt the butter in olive oil. Add the shallot and leeks and cook them until they are slightly golden. Add the garlic and brown sugar. Stir frequently. Add the cubed carrots. Lower the heat and cook for about 8 minutes.
- Pour the water in the pot, then add the red bell pepper and the sweet potatoes. Bring the liquid to a boil, then lower to a gentle simmer for about 25 minutes. Stir in the tarragon and the lemon juice.
- Coarsely blend the soup using an immersion blender or pass through a food mill, depending on the consistency that you like. Season the soup to taste with Himalyan pink salt and white pepper. Finish with cream.
- Garnish the soup with fresh tarragon leaves. Serve the soup with some garlic parmesan bread.