Roasted vegetables are one of my favorite things to eat this time of year, whether it be sweet potatoes, carrots, parsnips, or butternut squash. When roasted then blended with stock, these tasty vegetables turn into a deliciously creamy soup. In this recipe, the sweet potato is the star of the show, with a few parsnips thrown in for fun. We visited a local cider mill last month and brought home some freshly pressed Honey Crisp apple cider which I used in this recipe. It adds a sweetly tart element that brightened up the soup. The original recipe called for green hot sauce, which I didn’t have, so I just threw in a few dashes of cayenne. This added a little bit of heat that was perfect for this warming soup.
adapted from: Food + Wine
1 3/4 pounds sweet potatoes, peeled and cut into 1-inch dice (about 2 large)
2 small parsnips, peeled and cut into 1-inch dice
2 garlic cloves, coarsely chopped
2 tablespoons extra-virgin olive oil
salt to taste
6 cups vegetable stock
1 cup apple cider
pinch or two of cayenne pepper
finely diced Granny Smith apple and minced parsley, for garnish
Preheat oven to 375. On a baking sheet, toss the potatoes with the parsnips, garlic, olive oil and salt. Bake for 45 minutes, or until tender, and some pieces are nicely browned.
In a blender, puree half of the vegetables with 3 cups of the stock; transfer to a large saucepan. Repeat with the remaining vegetables and stock. Add the apple cider and cayenne and heat through. Season with salt. Serve with the diced apple and minced parsley.