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–+ servings
Your new favorite weeknight soup! This sweet potato, parsnip, ginger and turmeric soup is rich and creamy and utilizes ground turmeric for all the great health benefits it yields!
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5 from 1 vote

Sweet Potato, Parsnip, Ginger and Turmeric Soup

Smooth, rich, and creamy describes this sweet potato, parsnip, ginger and turmeric soup!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6
Author: Julie Chiou

Equipment

Ingredients 

  • 1 large sweet potato cut into 2-inch cubes
  • 3 parsnips peeled and cut in half
  • Olive oil
  • Kosher salt
  • Ground black pepper
  • ½ (118 ml) cup vegetable stock
  • ½ teaspoon ground ginger
  • 1 teaspoon ground turmeric

Instructions

  • Preheat oven to 400 °F (204 °C) and place sweet potato and parsnips on baking sheet. Drizzle olive oil generously over the vegetables and season with salt and ground black pepper. Toss to coat. Roast for 25-30 minutes, or until softened.
    1 large sweet potato, 3 parsnips, Olive oil, Kosher salt, Ground black pepper
  • Once cooked, let cool for 15 minutes then add to the blender along with vegetable stock, ground ginger, and ground turmeric.
    1/2 cup vegetable stock, 1/2 teaspoon ground ginger, 1 teaspoon ground turmeric
  • Carefully cover the blender with the lid then blend until smooth and creamy.
  • Add a dollop of mascarpone cheese on top, if desired.

Nutrition

Serving: 1 bowl | Calories: 92 kcal | Carbohydrates: 22 g | Protein: 2 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 29 mg | Potassium: 428 mg | Fiber: 5 g | Sugar: 5 g

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