Spicy Sweet Potato and Parsnip Soup

Spicy sweet potato and parsnip soup

On at least one of my days off I try and make a big batch of something like soup, curry or chilli for my younger sister and me. We both live in London and work super long hours sometimes not getting back home till after 9:30pm. I love creating food but at this time I have little energy left to do it. Being hungry and in a rush is a bad combination so this helps us keep our meals healthy.

1 large sweet potato (approx 400g)
1 large parsnip
1 onion
4tbsp olive oil
2 1/2 cups of water
400ml of coconut milk
2 cloves of garlic (crushed)
2 heaped tablespoons of tahini
1/4 tsp chilli flakes
1/4tsp ginger paste
Salt and Pepper

Peel and cut your sweet potato and parsnip into equal pieces (quite small that way when you cook them they soften equally quickly). Heat your pan on a medium heat and add your 4tbsp of olive oil. While that is warming slice your onion into equal pieces and then fry lightly in the pan (you don’t want the onion to burn you just want it to become soft which usually takes around 5-10minutes). Then add your sweet potato and parsnip and let them cook together for another 5 minutes. Then add your water and your coconut milk. Turn the heat down to a medium/low heat and let it simmer. Add your garlic, tahini, chilli, ginger, salt and pepper. Let it cook for thirty minutes on this low/medium heat or until you can slice the sweet potato and parsnip easily with a knife. Blend in a food processor or with a hand held blender. You can always add more water/coconut milk if you want the soup to be thinner.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s