I’ve been having some dental work done over the last couple of months. Thanks to crappy genetics and some questionable dental work I got done during my year in Costa Rica when I was seventeen, I’m now having to have an overhaul of the top half of my mouth. That’s as much detail as I’m going to provide right now seeing as this is a post about food.
I’m a nurse. I’m not squeamish. I mean, back in my operating room days I’d be standing over an open human chest, electrocautery tool in my hand, just doing my day job, and I wouldn’t bat an eye. But when someone takes that same tool and comes at my mouth with it, I freak out. I’m an absolute wimp with anything dental.
But I digress. Sorry if I’ve already ruined your appetite. I never really know how far I can go when talking about work without “being gross.”
Anyway, because of this dental work, I’ve been eating a lot of soft foods lately. I mean, mostly ice cream. But every now and then when I realize I need to eat a vegetable, pureed creamy soups have been my go-to. And this curried cream of sweet potato and parsnip is just the yellow goodness I wanted on a chilly day like today. It’s pretty much a smoothie bowl, except warm and savory. Aka my two favorite adjectives.
I peeled and diced a couple of sweet potatoes, cut up a couple of parsnips (you don’t have to peel them if you scrub them well), and threw them into a pot with some olive oil, vegetable stock, shallots, garlic, spices, and later added coconut milk. Then I blended it with my immersion blender and that was it. Seriously, that easy.
As is, this soup is vegetarian, vegan, paleo, whole30-friendly, gluten-free, dairy-free, whatever else you want it to be, and just super simple and yummy. But you can also dress it up with chicken, ground sausage, a baguette, some pumpkin bread, pita chips, naan, crackers, or whatever you like. Due to the current state of my mouth, I’ll be serving mine with a popsicle and some Advil.
Just be aware, though: don’t use a wooden spoon for this. It will be highlighter-yellow forever. I use a wooden spoon for every kind of dish, every occasion, except curry.
Makes 4 servings (or, if you’re like me and have no self control around soup, probably only 3)
- 2 medium sweet potatoes, peeled and large-diced
- 2 medium parsnips, scrubbed and large-diced
- 3 shallots, minced
- 1 tbsp olive oil
- 2 cups vegetable stock
- 1 tbsp minced garlic
- 1 tbsp curry powder
- 1 tbsp turmeric powder
- Salt and pepper to taste
- 1 can (14oz) full-fat unsweetened coconut milk
- Pumpkin seeds (optional garnish)
- Heat olive oil in a medium-sized pot over medium heat. Add shallots and saute about one minute, then add sweet potatoes and parsnips.
- Pour 2 cups vegetable stock over vegetables, followed by garlic, curry and turmeric, and salt and pepper. Bring mixture to a boil and then simmer until all veggies are fork-tender (15-20 minutes).
- Turn off heat, add coconut milk, and blend with immersion blender until uniformly pureed. Alternately, blend in full-size blender in two batches. Divide into four bowls or oversized mugs; garnish if desired.