A lovely wintery soup that tastes a little like korma. Mix up the spices as you like. We used chili flakes, powdered ginger, lime and coriander, but chipotle would add some smokiness or you could use fresh ginger, fresh chili peppers or even curry powder if you like that kinda thing.
Ingredients:
- 2 chopped celery stalks, chopped
- half an onion, diced
- olive oil
- 2 large parsnips, peeled and diced
- 2 medium sweet potatoes, peeled and diced
- vegetable stock (about a pint)
- 1 can of coconut milk
- 2 tsp powdered ginger
- chili flakes, salt and pepper to taste
- fresh coriander and lime wedges for garnish
Instructions:
Fry the onions and celery in a large, deep skillet with the olive oil until soft. Add the parsnips and sweet potato, cover with vegetable stock, cover and cook until tender. Add the vegetables and stock to a blender or food processor and blend until smooth. Add seasonings and coconut milk and transfer to a saucepan, heat and serve with coriander, lime and some crusty bread.