Curried Parsnip Soup

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.