Creamy and comforting Parsnip and Japanese Sweet Potato Soup

Indulge in the creamy and velvety texture of this Parsnip and Japanese Sweet Potato Soup. With a hint of sweetness from the potatoes and earthiness from the parsnips, this soup is the perfect comforting dish for chilly evenings. It's easy to make and packed with nutritious ingredients that will leave you feeling satisfied and warm. Serve it with crusty bread and enjoy a bowl of goodness!

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves of garlic, minced
• 2 parsnips, peeled and chopped
• 2 Japanese sweet potatoes, peeled and chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste
• Fresh parsley, for garnish

Directions

1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic, and sauté until the onion turns translucent.
3. Stir in the chopped parsnips and Japanese sweet potatoes, and cook for a few minutes to lightly brown the vegetables.
4. Pour in the vegetable broth, coconut milk, ground cumin, and ground turmeric. Season with salt and pepper to taste.
5. Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the parsnips and sweet potatoes are fork-tender.
6. Use an immersion blender or transfer the soup to a blender in batches to puree until smooth and creamy.
7. Return the soup to the pot and heat over low heat until warmed through.
8. Ladle the soup into bowls and garnish with fresh parsley.
9. Serve hot with crusty bread for a complete meal.

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