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An Internal Body Warmer For Autumnal Days

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’.


300g parsnips

200g carrots

1 medium/large onion

(trimmed weight)

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

Sunflower seeds

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.

Paul Stocks



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