Parsnip, coconut and turmeric soup

2 large parsnips
1 large onion
1 apple
2 cloves garlic
5cm fresh turmeric
1tbsp curry powder
2/3rd block creamed coconut
750ml vegetable stock
2tbps chopped coriander
  • Finely chop the onion and garlic and saute in 1 tbsp oil for 5 mins
  • Meanwhile peel and grate the turmeric
  • Add the curry powder and turmeric and cook, while stirring, for a couple of minutes
  • Cube the parsnips and apple and add to the pan
  • Pour in the stock and simmer for 25 minutes
  • Shred the creamed coconut and add to the pan with the fresh coriander
  • Continue to cook while stirring for a couple of minutes. Sprinkle with a few fresh coriander leaves and serve
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Izzy Silvester