Roasted Asparagus and Sweet Potato Soup

Roasted Asparagus and Sweet Potato Soup | Kitchen Confidante | Liren Baker

This post originally began with a snarky sentence about Mother Nature coping with mood swings. But a moment of distraction gave way to a glance at social media. My heart sank at the news I discovered. All of a sudden, my annoyance with the fluctuation in weather became insignificant.

I find myself at a loss to understand these moments, which are all too frequent. What drives someone to cause harm? What motivates them to hurt innocent people? Children? To destroy lives? I feel for the runners who traveled to Boston, each of whom had their reason to run. For some, it is personal, part of their human fiber to race. Some runners have a personal crusade. And some have a cause. I feel for them, and for their families and friends. I feel for their innocence. I wish I could bring them comfort.

This is a bowl of Roasted Asparagus and Sweet Potato Soup. It is healthy. It is nourishing. It fills your belly. It is what I have to offer today. Because my words certainly don’t feel adequate enough.

Roasted Asparagus and Sweet Potato Soup | Kitchen Confidante | Asparagus
Roasted Asparagus and Sweet Potato Soup | Kitchen Confidante | Bowl of Soup

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Roasted Asparagus and Sweet Potato Soup

Yield: Serves 4.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Roasting the vegetables brings an extra rich flavor to the soup. If you do not have a sweet potato on hand, a regular russet potato will work just as nicely.

Ingredients:

1 pound asparagus, stalks sliced into 1 inch pieces
1 sweet potato, cut in 2 inch chunks (a regular potato will work too)
3 cloves garlic
1/4 cup extra virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons butter
1 leek, trimmed, cleaned and sliced
3 cups low sodium chicken broth
1/2 teaspoon curry powder
Creme fraiche, for garnish

Directions:

Preheat the oven to 350 degrees. Toss the asparagus, sweet potato and garlic cloves in olive oil and spread it out on a baking sheet lined with foil. Season with salt and pepper. Roast in the oven for about 20 minutes, or until the asparagus and sweet potatoes are just fork tender. Remove from oven and reserve asparagus tips. Peel the skin from the sweet potatoes and garlic cloves and discard.

In a large saucepan, melt the butter over medium low heat and add the leeks and the roasted garlic. Cook until the leeks are transparent. Add the asparagus stalks and sweet potatoes, along with the chicken broth and curry powder. Bring to a low boil, then place in a blender, working in batches if necessary. Blend the soup and return the puree to the saucepan and reheat the soup, adding the reserved asparagus tips. Season to taste with salt and pepper. Serve immediately, garnished with creme fraiche, if desired.

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by Liren Baker on April 16, 2013

20 Responses to “Roasted Asparagus and Sweet Potato Soup”

  1. dixya@food, pleasure, and health April 16, 2013 @ 11:13 am (#
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    seriously Liren – words are so hard to come by during tragic moment like this. All we can do it pray, count our blessings and hold our loved ones tighter. thanks for sharing this comfort dish XOXO

  2. Kiran @ KiranTarun.com April 16, 2013 @ 11:46 am (#
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    I shared the same sentiment in my blog post today — there’s no words to describe how we are all feeling about Boston — I just pray and hope we can all find some resolute soon.

    A comforting bowl of soup today, Liren. Thanks for sharing, even though it was not easy.

  3. Betty Ann @Mango_Quee April 16, 2013 @ 11:48 am (#
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    Beautiful post, Liren. Like you, I am at a loss for words. But thanks for making the world just a bit brighter with your thoughtful piece and recipe. Hugs!

  4. Laura (Tutti Dolci) April 16, 2013 @ 12:59 pm (#
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    I agree with you, words seem inadequate. I love this soup, the perfect way to bring a little comfort in troubled times! xo

  5. Becky April 16, 2013 @ 1:24 pm (#
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    Great timing for a simple and nourishing meal. Sometimes after a tragedy we just need to be fed something simple and comforting like this soup.

  6. Heidi @foodiecrush April 16, 2013 @ 4:04 pm (#
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    I’m with Becky. Days like these make us all appreciate the little steps we take that much more. Lovely soup to brighten the day.

  7. Belinda @zomppa April 16, 2013 @ 8:33 pm (#
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    Who knows. How can one rationalize such things? Thanks for posting a lovely comforting meal to remind us of better, brighter things.

  8. Gina April 16, 2013 @ 10:26 pm (#
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    Mine was missing a little something, duh, I forgot garlic. I think I was distracted too. Sad to come home to such bad news. What is wrong with people like that and why is it becoming such commonplace to hear such bad news? I guess we just have to see the good in people or become negative. Loved seeing all the things your saw at the Food and Wine Fest. Hope the rest of your week is good.
    -Gina-

  9. Carol | a cup of mascarpone April 17, 2013 @ 10:16 am (#
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    Agree, Liren – I found myself at a stand-still in time unable to comprehend the events unfolding. Your soup is incredible. As much as I love asparagus, I have never made soup…must do!

  10. Holly April 17, 2013 @ 10:59 am (#
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    OMG Yum. Sign me up for a bowl of this despite the heat here!

  11. Marcie @ Flavor the Moments April 17, 2013 @ 3:31 pm (#
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    The only comfort we have sometimes is a nice, healthy bowl of soup like this. Then we sit and reflect about how lucky we really are.

  12. Nancy/SpicieFoodie April 18, 2013 @ 12:02 pm (#
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    Life is funny like that isn’t it, one minute we are worried about silly things then get shocked with harsh realities. Through it all it is comforting to have small pleasures like a bowl of soup to soothe the soul. Your soup looks delicious. Thanks for sharing Liren, your blog and recipes always soothe my soul.

  13. Kel April 22, 2013 @ 4:29 pm (#
    13
    )

    This soup is delicious! Thank you!

    • Liren replied: — April 22nd, 2013 @ 9:05 pm

      I’m so glad you enjoyed it, Kel!

  14. The Junk Drunk April 25, 2013 @ 1:42 pm (#
    14
    )

    This looks delicious. I’ll try adding sweet potatoes with my next batch of asparagus soup. Recently, I made a pureed green veggie soup from asparagus, broccoli and kale too.
    http://thejunkdrunk.wordpress.com/2013/04/25/deep-stir-green-soup-with-pureed-asparagus-broccoli-kale/

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  16. Angie May 5, 2013 @ 11:18 pm (#
    15
    )

    YUM! I made this tonight, and love it. I didn’t have chicken stock, so I used beef broth (only thing on hand) and it was delicious! I love the touch of curry powder. Thanks for your beautiful website!

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  18. Janet February 22, 2014 @ 5:39 pm (#
    16
    )

    Just made this soup tonight! Easy and delicious! Will definitely make again. Already shared the recipe with friends!

  19. Pingback: Seasonal Produce Guide for May | Vintage Mixer

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