Add the sweet potato, parsnip, and apple, and fry whilst stirring for a minute to coat them in the curry mixture.
1 large sweet potato, 2 large parsnips, 1 eating apple
Add the lentils, coconut milk, stock and the stalks from the coriander (cilantro) - we'll save the leaves for garnish later. Bring to the boil, then turn down the heat and simmer gently for 20-25 mins.
4 heaped tbsp red lentils, 400 ml (14 oz) canned coconut milk, 600 ml (2 1/2 cups) chicken/veg stock, small bunch of coriander (cilantro)
While the soup is simmering, place the sliced parsnips for the soup topping on the baking tray. Drizzle over the 1 tbsp of oil and the 1/4 tsp of salt and pepper. Toss together.
Place the parsnips in the oven for 15-20 minutes (no need to turn) until golden brown. Remove from the oven.
At this point you can also place the unsalted peanuts for your soup topping in a small frying pan (no oil). Fry over a high heat for 2-3 minutes, stirring often, until browned (be careful, they burn quickly). Transfer to a bowl when browned.
3 tbsp unsalted peanuts
Take the soup off the heat, add the salt and pepper and the juice of half a lime and carefully blend using a stick blender (or carefully pour into a food processor and blend) until smooth.
1/4 tsp salt, 1/4 tsp pepper, 1 lime
Have a taste and add a bit more seasoning if required. You could also add a bit of water if the soup seems a bit too thick.
Ladle into bowls, and top with a drizzle of coconut milk (or double/heavy cream) and a drizzle of chilli sauce. Give the sauces a little swirl.
1 tbsp coconut milk, 1 tbsp chilli sauce
Place the parsnip crisps on top and sprinkle on the toasted peanuts. Add the coriander (cilantro) leaves, chill flakes, and lime slices, then serve.
1/2 tsp chilli flakes
Video
Notes
Can I make it ahead?
Yes, you can make this soup ahead. Make the soup (without the toppings), then quickly cool, cover and refrigerate for up to 2-3 days. Reheat in a pan until piping hot before serving. You may need to add a splash of water or stock to loosen it up a little when reheating, as it will thicken as it cools.
Can I freeze it?
Yes! Make the soup, then quickly cool, cover and freeze. Defrost overnight in the refrigerator. Reheat in a pan until piping hot before serving. You may need to add a splash of water or stock to loosen it up a little when reheating, as it will thicken as it cools.
Can I make it gluten free?
Yes - use gluten free stock and you're good to go!Nutritional information is approximate and is per serving, based on 6 servings, including toppings.