Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.