Creamy curried parsnip and coconut soup, by Mary

This is really fragrant and can be tweaked a bit with more or less of the spices.  It will provide four small mugs or two large bowls; or double it up, and freeze for another day!


Spoon of good olive oil
1 large garlic clove minced/grated
1 tsp tumeric
1/2 tsp cumin
1/2 tsp coriander
Small pinch of cayenne pepper or cinnamon (or both)
1 dessert spoon grated ginger
Salt and pepper
1 small finely chopped onion
3 medium sized scrubbed parsnips (not necessary to peel)
500 ml boiling water
50 grams grated creamed coconut
Otional topping is a spoon of thick yoghurt or creme fraiche and flaked lightly toasted almonds and a small sprinkle of coriander.



Heat your chosen oil in  pan (suggest olive or coconut oil) on a low heat, gently fry all the spices and ginger for a minute or so before adding in the chopped up parsnips, onions and mixing it all together. Now add the water and creamed coconut and simmer gently with a lid for around 15 minutes, testing to see if the parsnips are soft.
Using a blender, or soup stick, purée the soup to a smooth consistency adding a little extra water if it’s too thick

Season to taste and serve with a dollop of yoghurt or crème fraiche and a few dry toasted flaked almonds and a sprinkle of coriander if you like that.

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