Japanese Sweet Potato and Parsnip Soup

Japanese sweet potato pairs up with parsnips and carrots to create this naturally sweet, creamy, and delicious vegetable soup.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 138 Calories

Ingredients

• salt and pepper to taste
• 2 cups water, or as needed
• 1 teaspoon ground thyme
• 3 carrots, peeled and sliced
• 2 large parsnips, peeled and sliced
• 1 large Japanese sweet potato, peeled and cubed
• 2 teaspoons chicken bouillon base
• 0.5 cup whole milk
• 0.5 small onion, sliced

Recipe Instructions

Step 1

Combine parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Add enough water to just cover. Place over medium heat and bring to a boil. Stir in bouillon base and thyme. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes.

Step 2

Remove pan from heat. Use an immersion blender to puree until no chunks remain and soup is smooth. Pour in milk and puree to combine. Add additional milk or water, if needed, to achieve desired consistency. Return to heat to warm through, about 5 minutes. Taste and add salt and pepper as desired.