This is a an oh so spicy, creamy and delicious soup – vegan friendly and a real immune booster. Perfect this Sunday when my throat is a bit rusty. Ginger, turmeric and cayenne pepper is for sure my favourites when it comes to spices. Love them! For an extra crunch – Sprinkle roasted pumpkin and melon seeds on the soup before serving.
Spicy Sweet Potato & Parsnip Soup
3 middle sized sweet potatoes, peeled and cut into cubes
2 parsnips, peeled and cut into cubes
1-2 cloves garlic
250 ml coconut cream
Fresh ginger, peeled and sliced
Salt & pepper
Half a lemon
- Preheat oven to 200 degrees celcius. Place sweet potatoes and parsnip in a large bowl. Drizzle with coconut oil. Season with salt, pepper, turmeric, and cayenne pepper.
- Spread the sweet potatoes and parsnip on a baking tray. Roast for 30 minutes or until cooked through. Remove from oven.
- Place the sweet potatoes and parsnip in a blender and add coconut cream, ginger and garlic. Purée until smooth.
- Pour the soup in a saucepan and season with more spices if needed. Add half a lemon (squeezed). Heat up if needed and add some more coconut cream if too thick.