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

Method:

Heat the oil in a large saucepan.