October 5, 2022

Ingredients

  • 1 tbsp organic olive oil

  • 1 large organic onion diced

  • 2 cloves of organic garlic minced

  • 1 tsp minced organic ginger

  • 1.5 tbsp of organic curry powder mild or hotter, depending on your taste

  • 1 large organic sweet potato peeled and chopped into chunks

  • 2 large organic parsnips peeled and chopped into chunks

  • 1 organic apple peeled and chopped into chunks

  • 4 heaped tbsp organic red lentils

  • 14 oz (400ml) canned organic coconut milk

  • 2 1/2 cups (600ml) organic chicken/veg stock

  • Small bunch of organic cilantro

  • 1/4 tsp sea salt

  • 1/4 tsp organic pepper

  • 1 organic lime (half of the lime sliced thinly, the other half will be squeezed into the soup)

Toppings:

  • 3 tbsp organic unsalted peanuts roughly chopped

  • 1 tbsp organic coconut milk (or you can replace with double/heavy cream)

  • 1 tbsp organic chili sauce (sriracha or sweet chili sauce)

  • 1/2 tsp organic chili flakes

Parsnip chips:

  • 2 organic parsnips peeled and sliced length-ways into thin slices

  • 1 tbsp organic olive oil

  • 1/4 tsp sea salt

  • 1/4 tsp organic pepper

Instructions

  1. If you’re making the parsnip chips, preheat the oven to 190C/375F and line a baking tray with a silicone liner.

  2. Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 3-4 minutes until softened.

  3. Add the garlic, ginger and curry powder, stir together, and fry for a minute more, until they release their fragrance.

  4. Add the sweet potato, parsnip and apple, fry whilst stirring for a minute to coat them in the curry mixture.

  5. Add the lentils, coconut milk, stock and the stalks from the coriander (cilantro) – we’ll save the leaves for garnish later. Bring to the boil, then turn down the heat and simmer gently for 20-25 mins.

  6. While the soup is simmering, place the sliced parsnips for the soup topping on the baking tray. Drizzle over the 1 tbsp of oil and the ¼ tsp of salt and pepper. Toss together.

  7. Place the parsnips in the oven for 15-20 minutes (no need to turn) until golden brown. Remove from the oven.

  8. At this point you can also place the unsalted peanuts for your soup topping in a small frying pan (no oil). Fry over a high heat for 2-3 minutes, stirring often, until browned (be careful, they burn quickly). Transfer to a bowl when browned.

  9. Take the soup off the heat, add the salt and pepper and the juice of half a lime and carefully blend using a stick blender (or carefully pour into a food processor and blend) until smooth.

  10. Have a taste and add a bit more seasoning if required. You could also add a bit of water if the soup seems a bit too thick.

  11. Ladle into bowls, and top with a drizzle of coconut milk (or double/heavy cream) and a drizzle of chilli sauce. Give the sauces a little swirl.

  12. Place the parsnip crisps on top and sprinkle on the toasted peanuts. Add the coriander (cilantro) leaves, chill flakes and lime slices, then serve.