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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I like to serve with those delicious root vegetable crisps you can buy now. Just drop a handful into the centre of each bowlful. Ingredients:
4 large parsnips, about 750g |
6 whole garlic cloves, skinned |
4 cm piece gingerroot, roughly chopped |
1 tablespoon vegetable oil |
1 1/4 liters hot vegetable stock |
400 ml coconut milk |
1 tablespoon thai red curry paste |
salt & freshly ground black pepper |
1 tablespoon chopped fresh coriander |
Directions:
1. Preheat the oven to 200 degrees centigrade. 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 minutes until golden.
2. POur in half the stock, the coconut milk and curry paste and return to the oven for a further 20 minutes until the vegetables are tender.
3. Transfer to a liquidizer and blend until creamy and smooth. Add the remaining hot stock and the corriander and check the seasoning. Ladle into warm bowls and serve with root vegetable crisps.
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