A colourful array of root vegetables proves to be versatile riches in this tasty recipe.
- Heat the butter in a large saucepan over medium heat. Cook the onion, stirring occasionally, for 10 minutes or until soft and golden. Add the garlic, ginger, chilli and curry leaves and stir for 1 minute or until aromatic. Add the parsnip, potato and stock and bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until parsnip is tender.
- Set aside for 5 minutes to cool slightly.
- Blend half the parsnip until smooth. Transfer to a clean saucepan. Repeat with remaining parsnip mixture. Add coconut cream then taste and season with salt and pepper. Warm through over low heat.
- To make the coriander sambal, heat a small frypan over medium heat. Add the coconut and cook, tossing the pan, for 2-3 minutes or until lightly toasted. Transfer to a bowl.
- Add the cumin seeds to the pan and cook for 1 minute or until aromatic. Remove from heat.
- Add the cumin, coriander, mint and lemon juice to the coconut and stir to combine.
- Ladle the soup among serving bowls. Dollop with yoghurt and spoon over the sambal. Serve immediately.
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