Tarragon Sweet Potato Roast Bell Pepper Soup

Tarragon Sweet Potato Roast Bell Pepper Soup Recipe

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.


Yields: 8

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.



Leeks can be very sandy. Fill a big bucket of water. Place all the leeks in. Try to open up the leaves and remove all the sand and dirt. Make sure the center portion is still intact so the vegetable still holds together. Wash the leeks again under cold running tap water, there might still be more sand. Check out my leek vinaigrette recipe.

Don't go too heavy on the tarragon. It's a very strong herb. Add about less than a dozen leaves to bring out it liquorice-y flavor without making it overpowering.

Roasting bell peppers is pretty easy. Wash the bell pepper, pat dry, then brush with oil. Place a grill on your stove, then char all the skin of the bell pepper. Wrap in aluminum foil. Let cool for about 10 minutes. Wash the bell pepper under running tap water, the skin will come right off. Seed it, then dice it.

Published By: Jacqueline Pham on April 22, 2009.


I love sweet potato soup but have never done it with red peppers! yum!

Jennifer Website Link
[ Posted at 11:27 AM on 4/22/09 | Reply ]
Another gorgeous, flavorful dish. I love sweet potatoes but, sadly I cannot buy the orange ones in France. I would love to try this, the mix of flavors sounds incredible.

Jamie Website Link
[ Posted at 1:16 AM on 4/23/09 | Reply ]
Tarragon grows like a weed in my garden. I feel bad because most of the time I just end up trimming it back and tossing the trimmings into the compost bin.

I am going to have to give this a shot because you can never ever go wrong with roasted bell peppers.

Nicely done!

Jeff Website Link
[ Posted at 5:54 AM on 4/27/09 | Reply ]

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