Roasted Parsnip, Sweet Potato and Ginger Soup
A hearty and flavorful soup combining roasted root vegetables, fragrant spices, and coconut milk, perfect for a comforting meal.
Ingredients
Vegetables
- 600 g Parsnips (1-2 large or 3-4 small)
- 600 g Sweet potato (1 large or 2 small to medium)
- 2 medium garlic bulbs
- 1 finely diced brown onion
- 1.5 tsp ground coriander
- 1 tsp turmeric powder
- 1 carrot grated carrot
- 1 tbsp fresh ginger, grated
- 3 cups vegetable or chicken stock
- 400 ml coconut milk
- 0.5 cup red lentils (or 1 cup pre cooked, rinsed)
- 3 cups water
- as needed for cooking olive oil (for sautéing and roasting)
- to taste sea salt and pepper
Topping
- 2 small parsnips (for topping chips)
- olive oil for topping olive oil
- pepitas for topping Pepitas
- Nigella seeds for topping Nigella seeds
- plain Greek yoghurt for topping Greek yoghurt (or coconut yoghurt)
Instructions
- Simmer red lentils in water for 30-40 minutes until tender, stirring occasionally.
- Preheat oven to 180°C. Roast diced parsnips, sweet potato, and halved garlic bulbs with olive oil for 30 minutes until golden.
- Sauté diced onion in olive oil until transparent. Add spices, grated ginger, roasted vegetables, stock, coconut milk, and grated carrot. Simmer for 30 minutes, stirring occasionally.
- While soup simmers, peel small parsnips into strips, toss with olive oil, and bake for 8-10 minutes until crispy.
- Blend the soup until smooth, season to taste, and serve topped with yoghurt, parsnip chips, pepitas, and Nigella seeds.
Notes
Adjust seasoning as needed; the stock may be salty.