Easiest Way to Make Japanese Sweet Potato Tempura

Parsnip And Japanese Sweet Potato Soup

In japan, tempura restaurants often only serve tempura, and diners can enjoy omakase style (chef's choice), just as they do at sushi bars.

Recipe Summary Parsnip And Japanese Sweet Potato Soup

Japanese sweet potatoes are reddish-purple on the outside and a buttery white color on the inside. I've actually seen them called Japanese yams at grocery stores, so take note! Their delicious sweetness pairs really well with parsnip. There's so much flavor from these two root vegetables that I don't add much else to the soup.

Ingredients | Japanese Sweet Potato Tempura

2 large parsnips, peeled and sliced

1 large Japanese sweet potato, peeled and cubed

3 carrots, peeled and sliced

½ small onion, sliced

2 cups water, or as needed

2 teaspoons chicken bouillon base

1 teaspoon ground thyme (Optional)

½ cup whole milk

salt and pepper to taste

Directions

Combine parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Add enough water to just cover. Place over medium heat and bring to a boil. Stir in bouillon base and thyme. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes.

Remove pan from heat. Use an immersion blender to puree until no chunks remain and soup is smooth. Pour in milk and puree to combine. Add additional milk or water, if needed, to achieve desired consistency. Return to heat to warm through, about 5 minutes. Taste and add salt and pepper as desired.

Info | Japanese Sweet Potato Tempura

prep: 10 mins cook: 25 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Parsnip And Japanese Sweet Potato Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Sweet Potato Soup Recipes,