Spicy Parsnip and Sweet Potato Soup Recipe for Cozy Nights

• 1 tbsp olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 1 ½ tbsp curry powder (mild or hotter to taste)
• 1 large sweet potato, peeled and chopped into chunks
• 2 large parsnips, peeled and chopped into chunks
• 1 eating apple, peeled and chopped into chunks
• 4 heaped tbsp red lentils
• 400 ml canned coconut milk
• 600 ml chicken or vegetable stock
• Small bunch coriander (cilantro) — stalks for cooking, leaves to garnish
• ¼ tsp salt
• ¼ tsp pepper
• 1 lime — half sliced thinly, half for squeezing into the soup

Toppings:

• 3 tbsp unsalted peanuts, roughly chopped and toasted
• 1 tbsp coconut milk or double/heavy cream for drizzling
• 1 tbsp chilli sauce (sriracha or sweet chilli)
• ½ tsp chilli flakes

Parsnip chips:

• 2 parsnips, peeled and sliced lengthwise into thin slices
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp pepper

• If making parsnip chips, preheat the oven to 190°C/375°F (fan) and line a baking tray.
• Heat 1 tbsp oil in a large saucepan over medium heat. Add the diced onion and cook 3–4 minutes until softened.
• Add the garlic, ginger and curry powder, stir and fry for about a minute until fragrant.
• Toss in the sweet potato, parsnips and apple, fry for a minute to coat in the spices.
• Stir in the red lentils, coconut milk, stock and the coriander stalks. Bring to the boil, then reduce heat and simmer gently for 20–25 minutes.
• While the soup simmers, prepare the parsnip chips: place the sliced parsnips on the baking tray, drizzle with 1 tbsp olive oil, season with ¼ tsp salt and ¼ tsp pepper, toss to coat and roast for 15–20 minutes until golden (no need to turn).
• Toast the peanuts in a dry frying pan over high heat for 2–3 minutes, stirring constantly until browned — watch them closely to avoid burning. Transfer to a bowl.
• Remove the soup from the heat. Add ¼ tsp salt, ¼ tsp pepper and the juice of half a lime, then carefully blend with a stick blender until smooth. If too thick, add a little water or stock.
• Taste and adjust seasoning as needed.
• Ladle into bowls and finish with a drizzle of coconut milk (or cream) and chilli sauce; swirl if you like. Top with parsnip chips, toasted peanuts, coriander leaves, chilli flakes and lime slices, then serve immediately.