Roasted Asparagus and Sweet Potato Soup utilizes roasted vegetables to bring rich flavor to this simple and comforting soup recipe. If you don’t have a sweet potato, you can substitute a russet potato instead.
Preheat the oven to 350°F. Toss the asparagus, sweet potato and garlic cloves in olive oil and spread 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.