Curried Parsnip Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 large parsnips, about 750g
• 6 whole garlic cloves, skinned
• 4 cm piece gingerroot, roughly chopped
• 1 tablespoon vegetable oil
• 1 1/4 liters hot vegetable stock
• 400 ml coconut milk
• 1 tablespoon thai red curry paste
• salt & freshly ground black pepper
• 1 tablespoon chopped fresh coriander

Recipe

• 1 preheat the oven to 200 degrees centigrade. place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 minutes until golden.
• 2 pour in half the stock, the coconut milk and curry paste and return to the oven for a further 20 minutes until the vegetables are tender.
• 3 transfer to a liquidizer and blend until creamy and smooth. add the remaining hot stock and the corriander and check the seasoning. ladle into warm bowls and serve with root vegetable crisps.