Spicy Parsnip, Carrot & Coconut Soup
As the clocks have now gone back with the passing of British Summer Time, here’s a warming
recipe for those increasingly damp, cooler days – some of which can also be disappointingly ‘as dark as a bag’.
1 medium/large onion
2tbsp olive or vegetable oil
2tsp cumin seeds
1tsp smoked paprika
1tsp hot paprika
750ml vegetable stock
250ml coconut milk (or 2tbsp powdered coconut dissolved in 250ml hot water)
2tbsp of chopped fresh parsley
25g desiccated coconut
Salt and pepper to taste
Heat the oil in a medium/large saucepan and add the diced vegetables. Briefly stir and add the cumin and paprika. Stir again for a couple of minutes to fry off the spices and coat the veg.
Add the vegetable stock and bring to the boil and simmer for 15 minutes. Add the coconut milk and simmer until the vegetables are tender enough to puree with a blender.
Whilst the soup cooks, add the desiccated coconut to a small frying pan (no oil required), and dry fry on a low heat and stir to gently brown - it won't take long, so keep your eye on it. Be careful not to overdo it and burn it!
Blend your soup to your preferred consistency adding the chopped parsley.
Serve your soup and top with a sprinkling of the browned coconut and sunflower seeds.
Any leftover browned coconut can be stored in a small airtight container and it adds a nutty taste when sprinkled on curries at a later date.