Curried Sweet Potato & Parsnip Soup With A Side of Snow

Hello darlings,

I'm so sorry for the slow start. I promise I have many delicious posts coming up for you in the next few days. Being a dual major has its downsides.... like no sleep.

This past weekend, Boston was taken over by Blizzard Nemo. I was able to spend the entire weekend tucked into my little studio apartment writing music & watching the snow fall. Most people dislike the snow a bit around here, because they have to deal with all the complications like shoveling snow off their cars & sidewalks (no easy feat.) I grew up by the Mexican border in a warm town called Brownsville. Before moving to Boston, my experience of snow was pretty minimal. Actually, my experience of any season besides summer or a mild fall was pretty minimal. Anyway, walking past mounds of snow taller than me overwhelms me with delight every time. I'm THAT girl stopping traffic on what little walking space is available to take a picture of the snow....that looked exactly the same two blocks back.

Here is a bit of what I was able to capture over the weekend.



The recipe for this perfectly spiced soup comes straight out of Skinny Bitch: Ultimate Everyday Cookbook by Kim Barnouin. I haven't found a creamier and healthful winter soup. It's not too sweet, & just the perfect savory dish for a night in. Plus, it's incredibly easy! So you can whip this up in a cinch before curling up with a good book, a Netflix marathon, or your favorite glass of Cabernet. Enjoy.

Curried Sweet Potato and Parsnip Soup

"This is the type of soup that has such an intense, rich flavor, it reminds you exactly why you never have to touch meat again. Good friend and chef Noriyuki Sugie created this delightful combo, which warms you up and wakes up the taste buds instantly. The curry spice accentuate the flavor of one of my favorite traditional vegetables, the parsnip."

Makes 4 Servings

2 tablespoons coconut oil

1 large sweet potato, peeled & cut into chunks

2 large parsnips, peeled & cut into chunks

Pinch of salt

1 tablespoon curry powder

6 cups (1.4l) water

1 tablespoon sweet white miso paste

3 tablespoons hot water

Handful of chopped fresh parsley or cilantro, for garnish

"Bitchworthy: White or Red Miso Paste is available at most Whole Foods Markets or specialty health food stores."

Heat the oil in large saucepan over medium heat. Add the sweet potato, parsnips, and a pinch of salt and sauté 3 minutes. Add the curry powder and sauté until well coated. Add the 6 cups (1.4 l) of water and bring to a boil. Cover and simmer 15 minutes, or until the vegetables are soft. 

Transfer half of the soup to a food processor or blender and let it sit 10 minutes to cool. Keep the remaining soup in the pan and set aside to cool. Purée the soup until smooth, and then add the remaining soup and blend until creamy. Return the soup to the pan. In a small bowl, dissolve the miso paste in hot water and stir into the soup. Simmer 3 to 4 minutes. Garnish with parsley or cilantro. Serve hot.