Curried Parsnip and Coconut Soup
Olive or coconut oil
1 large onion, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 thumb-sized piece fresh ginger, peeled and roughly chopped
1 tablespoon garam masala
6 small parsnips, peeled and chopped into chunks
500ml organic vegetable stock
Freshly ground black pepper & Himalayan salt
400 ml coconut milk
1 fresh red chili, deseeded and finely sliced
1 handful fresh coriander leaves, optional
Heat a splash of oil in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
Add chopped parsnip and stir together so that everything gets coated in the oil. Pour in the stock, season well and bring to the boil. Turn down and simmer for 30 minutes covered.
After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or blender with the coconut milk and add water if needed. Serve with a sprinkling of red chili & coriander.