Sweet Potato Bisque
2 tablespoons extra virgin olive oil
1 cup finely diced onion
7 cups peeled diced sweet potato (about 1 inch cubes)
1 cup diced carrot
2-3 cloves garlic, minced
6 cups chicken stock
1 1/2 tsp. dried tarragon
salt and pepper, to taste
1 tsp. orange zest
3/4 cup half and half

In a large pot over medium heat, saute the onion in the olive oil just until translucent, about 2-3 minutes.  Add the sweet potato, carrots, and garlic, and cook for 5 minutes, stirring occasionally.  Add the chicken stock, tarragon, salt, pepper, and orange zest; cover and bring to a boil.  Reduce the heat and simmer for 20-25 minutes, until the potatoes are tender.  Add the half and half and heat gently for another 2-3 minutes.  Working in batches, pour the soup into a blender and puree until smooth.  Adjust seasonings to taste.