Tikka Carrot & Parsnip Soup (LC)
Ingredients
- 1 large onion, sliced into chunks
- 400g carrots, peeled and diced
- 275g parsnips, peeled and diced
- 1 tbsp tikka curry paste
- Black pepper to taste
- 1 tin of coconut milk
- 1 vegetable stock cube (low sodium)
- 600ml water
Instructions
Heat oven to 200°C (fan).
In an oven dish, add the onions, carrots and parsnips. Add the tikka curry paste and black pepper, then mix well so all the vegetables are coated..
Roast for 30 minutes in the oven, until tender.
Spoon the roasted vegetables into a food processor or blender with the coconut milk, stock cube and 600ml of water and process until smooth.
Pour into a pan and heat gently until just simmering.
To serve, pour into bowls and add your choice of protein (optional).
Note - The recipe makes 4 portions, save a portion for lunch another day or place into the freezer for another time.
Include a portion of protein with your soup. This could be 125g Greek yoghurt, 1–2 boiled eggs, or any meat, fish, or a vegetarian alternative. The protein can either be added directly to the soup or served separately on the side.