Roasted Sweet Potato, Parsnip and Apple Soup

July  9, 2014
3 Ratings
  • Serves 6
Author Notes

How do you pump up the flavor in your soup? Roast the vegetables, as evidenced in this extremely easy and tasty Sweet Potato, Parsnip & Apple Soup. The sweetness of the roasted potatoes and parsnips, combined with intense apple cider and mild shallots, creates a hearty and delicious soup that is guaranteed to deliver satisfying spoon after spoon. —bitememore

What You'll Need
  • 6 cups sweet potatoes, peeled and cubed
  • 1 cup parsnips, peeled and cubed
  • 1/4 cup chopped shallots
  • 2 small garlic cloves, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 7 cups vegetable broth
  • 1.5 cups apple cider
  • 2 tablespoons butter
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Granny Smith apple, chopped for garnish
  • Italian flat leaf parsley, for garnish
  1. Preheat oven to 425ºF. Line a baking sheet with parchment paper. In a large bowl, toss sweet potatoes, parsnips, shallots, garlic, olive oil, ½ tsp salt and cumin together. Pour onto prepared baking sheet and roast 30 minutes, stirring after 15 minutes. Remove from oven and set aside.
  2. In a large soup pot, bring vegetable broth and apple cider to a boil over medium-high heat. Add sweet potato mixture and simmer for 10 minutes. Remove from heat and using a handheld or countertop blender, puree until smooth. Return to soup pot over medium heat and stir in butter, ¼ tsp salt and pepper. Garnish each soup bowl with diced apple and parsley.

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