Ingredients

The following ingredients have 4 Servings
  • 1 large sweet potato (cut into 2-inch cubes)
  • 3 parsnips (peeled and cut in half)
  • Olive oil
  • Kosher salt
  • Ground black pepper
  • 1/2 cup vegetable stock
  • 1/2 teaspoon ground ginger
  • 1 teaspoon ground turmeric

Instruction

  • Preheat oven to 400 °F and place sweet potato and parsnips on baking sheet. Drizzle olive oil generously over the vegetables and season with salt and ground black pepper. Toss to coat. Roast for 25-30 minutes, or until softened.
  • Once cooked, let cool for 15 minutes then add to the blender along with vegetable stock, ground ginger, and ground turmeric.
  • Carefully cover the blender with the lid then blend until smooth and creamy.
  • Add a dollop of mascarpone cheese on top, if desired.