Curried Parsnip and Coconut soup

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4 people
Meal course
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50 grams
1 large
White onion - peeled and finely chopped
3 whole
Garlic clove - peeled and finely chopped
1 tbsp
Curry powder
1 whole
Red chilli - deseeded and finely chopped
300 grams
Parsnip - peeled and cut into small chunks
1 1/4 litres
Vegetable stock
200 grams
Potato - peeled and cut into 1cm cubes
1 tbsp
Creamed coconut
1 .
To serve
4 tsp
Creamed coconut
4 pinch
Curried Parsnip and Coconut soup
  1. Melt the butter in a large saucepan and gently fry the onions until soft. Add the garlic, curry powder and chilli and fry off for a couple of minutes, continually stirring. Add the parsnips, stock, potatoes and creamed coconut. Give it a good stir and bring to the boil. Reduce the heat, cover and leave to cook for 20 minutes.
  2. Once the parsnips and potatoes are soft, remove from the heat and blend until smooth and then return to the stove to heat through for 5 minutes on a medium heat. Season to taste and serve with sprinkles of paprika and dashes of coconut cream.

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