Curried Sweet Potato and Parsnip Soup
Contributed By: lbrand
Practical Yoga Submitted By: Christy Morgan
Parsnips are a unique root vegetable that are sweet, full of fiber, vitamins and minerals, and are somewhat similar to carrots in texture. Both parsnips and sweet potatoes are not only natural sweet vegetables good for regulating blood sugar, they are full of fiber to help aid in digestion.
Ingredients
2 tablespoons Coconut oil
1 Large sweet potato, washed well, cut into chucks
2 Large parsnips, washed, cut into chunks
Pinch of sea salt
2 teaspoons Curry powder, or to taste
4 cups Filtered water
1 tablespoon Sweet white miso, dissolved in a bit of water
Handful of parsley or cilantro, for garnish
Preparation
Heat oil in large saucepan or stockpot. Add sweet potatoes & parsnips with a pinch of sea salt and sauté for 3 minutes. Add curry powder and sauté until well coated. Add water bring to a boil. Cover and simmer 15 minutes, till vegetables are soft.
Puree the soup in a blender (or with immersion blender) till smooth and creamy, and then return it to pot. Dissolve miso in hot water and stir into soup. Simmer 3 minutes. Season to taste. Serve hot, garnished with chopped parsley or cilantro.