A friendly resource for women who want to lead better lives

Curried Sweet Potato and Parsnip Soup

This recipe sounds way too healthy and weird doesn’t it? Well, be not afraid, my friend. This is super easy and ridiculously good. In fact, I am so obsessed with this gluten-free, dairy-free dish that I have made it three times this week…

The health benefits of sweet potatoes far exceed the nutritional value found in ordinary white and yellow fleshed potatoes.

The health benefits of sweet potatoes far exceed the nutritional value found in ordinary white and yellow fleshed potatoes.

Ingredients

1 large onion, chopped
4 sweet potatoes, peeled and chopped
2 parsnips, peeled and chopped
1 clove garlic
1 teaspoon curry powder
1/2 teaspoon cinnamon
1 can coconut milk
2 cups water
Sea salt, to taste

Instructions

image-2

Curried Sweet Potato and Parsnip Soup

  1. In a large pot, add a little bit of water and saute the onions and garlic until tender (about 5 minutes).
  2. Add the rest of the ingredients to the pot and bring to a boil.
  3. Reduce heat and simmer until all vegetables are cooked thoroughly (about 30 minutes).
  4. Puree in a blender.
  5. Serve warm.

Serves 4.

I hope you’ll give this a try and that you love it as much as I do! Please let me know if you make any adjustments that make it better!

xo-
Mary

This recipe was adapted from a recipe I found on AllRecipes.com.

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