l 2 tbsp rapeseed oil
l 1 large onion, peeled and diced
l 2 cloves garlic, peeled and crushed
l 2cm fresh ginger, peeled and roughly chopped
l 1 tbsp curry powder
l 500g Piccolo parsnips, peeled and cut into chunks
l 250g sweet potatoes, peeled and diced
l 1.2 litres vegetable stock
l 2 tins coconut milk
l 1 tbsp creamed coconut (optional)
l Rind and juice 1 lime
l Sea salt and black pepper
l 4 tbsp thick Greek yoghurt, to serve
l Grated lime, to serve
l Black pepper
l Grilled sourdough bread, to serve
Heat the oil, add the onion, garlic, ginger and curry powder and gently fry for about 10 minutes until the onions are soft and sweet, add the piccolo parsnips and sweet potato and stir in to the onion mixture, so they are coated in the oil and spices.
Add the stock, coconut milk and cream, if using. Season well with sea salt and black pepper and bring to the boil. Turn down the heat and simmer for 25-30 minutes.
Check to make sure the parsnips and potato are cooked, then blitz using a hand blender or liquidiser. Add the lime juice, rind and more stock if the soup is too thick. Serve with Greek yoghurt, grated lime rind, black pepper and grilled sourdough bread.