Parsnips and curry are a natural match - the sweetness of the parsnips stands up really well to the spice of curry powder and they work even better together in a soup. This particular soup is made with coconut cream for sweetness and creaminess and is garnished with rich double cream - perfect for a cool winter's evening.
- 300g parsnips
- 2 onions
- 3 garlic cloves
- 1.2 litres vegetable stock
- 150g potato
- 1 tbsp. curry powder
- 1 tbsp. coconut cream
- 1 fresh red chilli
- 50g butter + 2 tbsp. oil
- Double cream
Peel and chop the parsnips. Thinly slice the onions into half moons and mince the garlic cloves. Halve the chilli and scrape out the seeds with the back of the knife and finely dice.
Heat butter and oil together in a large frying pan. Add the onions, garlic and chilli and cook gently over a low heat until golden and soft. Add the curry powder and stir to coat, then add the parsnips and potato. Coat in all the spices and cook for a minute or two.
Add the vegetable stock and coconut cream and bring to a simmer. Cook until the parsnips and potatoes are tender and then process until smooth. Put through a sieve for an even smoother texture.
To serve drizzle each bowl of soup with double cream.