Curried Parsnip Soup

• 300g parsnips
• 2 medium onions
• 2-3 cloves garlic
• 50g butter
• 1 tablespoon curry powder
• 1 chopped fresh red chilli
• 1.2 liters chicken or vegetable stock
• 150g potatoes
• 1 tablespoon potatoes
• 1 tablespoon creamed or dessicated coconut

1. Peel and chop the parsnips, onions and garlic. Melt butter in a saucepan and add the onions and garlic. Cook gently for about 5 minutes without colouring.
2. Add the curry powder, chilli and stock. Bring to the boil. Peel and chop the potatoes and add them along with the parsnips and the coconut.
3. Simmer gently with the lid on for 20-25 minutes, or until the parsnips are tender. Liquidise until smooth with a blender. Garnish with a swirl of double cream and a sprinkling of smoked paprika.

parsnips, onions, garlic, butter, curry powder, fresh red chilli, chicken, potatoes, potatoes, coconut

Taken from food52.com/recipes/8004-curried-parsnip-soup (may not work)