A creamy soup with sweet potatoes and parsnips to warm you during fall or winter cold nights.

Sweet potatoes and parsnips Soup


1 tablespoon butter or margarine
1 large onion, chopped
3 parsnips, peeled and sliced
2 large carrots, peeled and sliced
3 large sweet potatoes peeled and chopped
½ teaspoon ground nutmeg
½ teaspoon salt
4 cups chicken broth
1 cup milk
1 tablespoon brown sugar
Freshly ground pepper, to taste


In a large saucepan, melt butter or margarine over medium heat. Sauté onion a few minutes. Stir in the parsnips, carrots and sweet potatoes and sauté for 2 minutes. Season with salt and nutmeg.

Add the chicken broth and bring to a boil. Reduce heat to low and simmer slowly for 45 minutes.

Making the soup into a smooth puree in a blender or food processor. Return soup to saucepan, add milk and heat before serving. Do not boil. Add brown sugar. Salt and pepper to taste.

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