4.86 from 14 votes
Print

Curried Parsnip and Coriander Soup

A divinely tasty curried parsnip soup with red chilli, coconut milk and leaf coriander!
Course Appetiser
Cuisine British
Keyword coconut milk, coriander, parsnip
Prep Time 10 minutes
Cook Time 44 minutes
Total Time 54 minutes
Servings 6
Author Camilla Hawkins

Ingredients

  • 40 g Butter unsalted
  • 1 tbsp Rapeseed oil
  • 1 Red chilli de-seeded & finely chopped
  • 1 Large garlic clove crushed
  • 1 Large red onion finely chopped
  • 700 g Parsnips roughly chopped
  • 1 tbsp Schwartz Mild Curry Powder
  • ½ tsp Schwartz Ground Cumin
  • 1.2 L Chicken or vegetable stock
  • 35 g Coconut milk powder mixed with 150 ml warm water
  • 15 g Coriander leaves & stalks, chopped
  • Salt & freshly ground pepper
  • Garnish:
  • Extra chopped coriander leaves

Instructions

  1. Melt the butter and oil in a large pan over a low to medium heat.
  2. Add the chilli, garlic, onion and parsnips mixing well.
  3. Sweat the vegetables under a lid for 10 minutes, stirring a couple of times.
  4. Turn up the heat and add the ground cumin and mild curry powder stirring for a couple of minutes.
  5. Add the stock and seasoning.
  6. Bring to the boil, lower the heat to a simmer and cook under a lid for 30 minutes.
  7. Remove from the heat.
  8. Add the coconut milk and coriander before blending the soup (adjusting seasoning if necessary).
  9. Re-heat and serve with chopped coriander leaves to garnish and flat or crusty bread.