Thai Carrot and Parsnip Soup

Serves 6

1 hour 45 minutes

Ingredients

Carrot 500g

Parsnip 500g

Onion 2

Garlic 4 cloves

Coconut milk 1 tin (160ml)

Vegetable stock 1.2 litres

Red Thai Curry Paste 1 tbsp

Kaffir Lime Leaves 5

Peanut Butter 1 tbsp

Soy Sauce 2 tsp

Fish Sauce 2 tsp

Lime 1

Coriander Large bunch

Sugar 1tsp

Salt 1tsp

Method

1. Dice the onion and in a large heavy based pan gently fry in plenty of oil.

2. Once translucent add the roughly chopped parsnip and carrot, along with crushed garlic and curry paste. Add more oil if necessary, and fry for 2 minutes.

3. Add the coconut milk, stock, kaffir lime leaves, peanut butter, soy sauce, fish sauce, lime juice, chopped coriander sugar and salt. Bring it to a gentle boil and then simmer for 30 minutes.

4. Allow the broth to cool down before blitzing in a food processor.

5. To serve, reheat the soup and garnish with fresh coriander.