Title: Curried Parsnip Soup
Cook: Ainsley Harriot
Serves: 6
Preparation Time: 45 Minutes
Cooking Time: 15 Minutes

Ingrediants

• 750 g Large Parsnips, cubed
• 6 Whole garlic cloves, skinned
• 4 cm Root ginger, roughly chopped
• 1 tablespoon Vegetable oil
• 1.2 litres Hot vegetable stock
• 400 ml Can coconut milk
• 1 tablespoon Thai red curry paste
• Salt and freshly ground black pepper
• 1 tablespoon Chopped fresh corriander
• Root vegetable crisps to serve

Method:

• Pre-heat the oven to 200°C/400°F/Gas 6. Place the parsnips, garlic and ginger in a large, deep roasting tin, drizzle over the oil, season with salt and pepper and roast for 20 mins until golden.
• Pour in half the stock, the coconut milk and curry paste and return to the oven for a further 20 mins until the vegetables are tender.
• Transfer to a liquidiser and blend until creamy and smooth. Add the remaining hot stock and the coriander and check the seasoning. Ladle into warm bowls and serve with the root vegetable chips.