Roasted Asparagus and Sweet Potato Soup
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
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.