The weather is cooling down & nourishing our bodies with warming seasonal dishes is the key to finding balance. Today, the ladies over at Sweet Laurel share their beautiful autumn soup recipe filled with cozy fall herbs and warming spices, plus root vegetables. This simple soup can be made with any variety of root vegetable & squash combinations - so play around & have fun with it! 

Sweet Potato Parsnip Soup

For 2 quarts of soup

6 cups water

4 parsnips

4 cups diced sweet potato

2 tablespoons fresh ginger

1 tablespoon herbs de province

2 tablespoons cinnamon

1/4 teaspoon cayenne* Optional

3 cups homemade chicken or vegetable stock

Salt and pepper to taste

In a medium, combine the water, diced parsnips and ginger to a boil. After about 15 minutes, add the sweet potatoes and continue to simmer for about 15 minutes. Carefully transfer parsnips, sweet potatoes and ginger to the blender. Add about 2 cups of the cooking liquid, herbs de province, cinnamon and cayenne. Turn blender to low setting and allow the vegetables to puree. Slowly add the stock until desired soup consistency is reached. Add salt and pepper to taste.