Here’s another sweet potato soup—this time a Sweet Potato Parsnip Bisque. Compared with the simpler sweet potato-cauliflower soup I recently shared, this version uses a few more ingredients for deeper, layered flavor. It’s still easy to make and especially comforting on crisp fall evenings. Its slightly sweet, earthy profile and creamy coconut finish make it a lovely addition to a Thanksgiving starter or any cold-weather menu.
The roasted parsnips bring an earthy note that balances the natural sweetness of the sweet potatoes, while coconut milk adds a silky, tropical creaminess. Cannellini beans give the bisque body and a velvety texture when blended. It’s warming, satisfying, and a favorite for chilly days.
I originally published this recipe for Jenné Claiborne’s MamaGlow site. If you enjoy recipes like this, you may also like some of the desserts and other comforting dishes from the same collection.
Sweet Potato Parsnip Bisque
Ingredients
- 2 cups sweet potato cubes, about 2 small or one large potato
- 2 medium parsnips, peeled and chopped
- 3 tbsp grapeseed or coconut oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated or minced
- 2 cups cannellini beans, or one 14-oz can
- 2 ½ cups coconut milk
- 2 cups water
- 1 tbsp Better Than Bouillon or 1 bouillon cube or 2 cups vegetable broth
- 1 tsp black pepper
- ½ tsp cayenne pepper
- garnish with fresh arugula, cilantro, or parsley
Instructions
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Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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Toss the sweet potato cubes and chopped parsnips with about 1 ½ tablespoons of oil, then spread them evenly on the prepared baking sheet.
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Roast for about 30 minutes, until the vegetables are tender and beginning to caramelize.
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When the vegetables are done, heat the remaining oil in a large, heavy-bottomed pot over medium heat.
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Add the minced garlic and grated ginger and sauté briefly until the garlic is lightly golden—watch carefully to avoid burning.
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Add the roasted sweet potatoes and parsnips to the pot along with the cannellini beans, reserving a handful of beans for garnish if desired.
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Stir in the coconut milk and water.
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Bring the mixture to a boil, then add the vegetable bouillon (or broth), reduce the heat, and let it simmer gently.
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Simmer for about 10 minutes to meld the flavors.
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Remove the pot from the heat and stir in the black pepper and cayenne to taste.
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Use an immersion blender to puree the soup until smooth and silky. If you don’t have an immersion blender, allow the soup to cool slightly, then blend it in batches in a countertop blender and return it to the pot.
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Serve the bisque hot, garnished with fresh herbs such as arugula, cilantro, or parsley and a sprinkling of the reserved beans.
Like this recipe? Rate and comment below!
If you tried this sweet potato parsnip bisque and enjoyed it, please leave a comment and rating below. I have many other soups and seasonal recipes on the blog that are perfect for cooler months—feel free to explore more and find the ones that suit your taste.