Curried Piccolo Parsnip and Sweet Potato Soup with Coconut

Serves 4-6


2 tbsp rapeseed oil

1 large onion, peeled and diced

2 cloves garlic, peeled and crushed

2cm fresh ginger, peeled and roughly chopped

1 tbsp curry powder

500g piccolo parsnips, peeled and cut into chunks

250g sweet potatoes, peeled and diced

1.2 litres vegetable stock

2 tins coconut milk

1 tbsp creamed coconut (optional)

Rind and juice 1 lime

Sea salt and black pepper


4 tbsp thick Greek yoghurt, to serve

Grated lime, to serve

Black pepper

Grilled sourdough bread, to serve




Heat the oil in a large saucepan.  Add the onion, garlic, ginger and curry powder and gently fry for about 8-10 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 piccolo parsnips and sweet potato are cooked. Then blitz the soup using either a hand blender or liquidiser.  Add the lime juice, rind and a little more stock if the soup is too thick.  Taste the soup and add more seasoning if required.


Serve the soup piping hot with a good dollop of Greek yoghurt, grated lime rind, black pepper and grilled sourdough bread.