Is it déjà vu? No, I just decided to share another sweet potato soup recipe with you in two days. Unlike yesterday’s recipe, this sweet potato parsnip bisque is a tad more complicated. Still easy, but with more ingredients.
This blissful soup is absolutely perfect as a Thanksgiving appetizer. The deep earthiness of the parsnip, along with the sweetness of the sweet potato, and the tropical notes from coconut milk (our vegan cream), make it my current favorite soup.
Sweet Potato Parsnip Bisque
- 2 cups sweet potato cubes about 2 small or one large potato
- 2 medium parsnips peeled and chopped
- 3 tbsp grapeseed or coconut oil
- 2 cloves garlic minced
- 1 tsp ginger grated or minced
- 2 cups cannellini beans or one 14-oz can
- 2 ½ cups coconut milk
- 2 cups water
- 1 tbsp Better Than Bouillon or 1 bouillon cube or 2 cups vegetable broth
- 1 tsp black pepper
- ½ tsp cayenne pepper
- garnish with fresh arugula cilantro, or parsley
- Preheat oven to 375° and line a baking sheet with parchment paper.
- Toss sweet potatoes and parsnips with a drizzle of oil (about 1 ½ tbsp), and spread evenly on the baking sheet.
- Roast for 30 minutes, until tender.
- Once vegetables are cooked, heat the rest of the oil in a large heavy bottomed pot.
- Add the minced garlic and ginger and sauté until the garlic turns slightly golden. Be careful not to burn it.
- Add the roast vegetables and beans (reserve a handful for garnish).
- Stir in the coconut milk and water.
- Bring to a boil, then stir in the vegetable bouillon, and reduce to a low simmer.
- Cook for 10 minutes.
- Remove from the heat and stir in the black pepper and cayenne.
- If you have an immersion blender use it to puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.
- Serve the bisque garnished with herbs, and a sprinkling of the reserved beans.