Servings: 4

1 large onion 1 large onion
3 cloves garlic 3 cloves garlic
3 large carrots 3 large carrots
3 large parsnips 3 large parsnips
2 medium sweet potatoes 2 medium sweet potatoes
2 Tbsp olive oil 2 Tbsp olive oil
150 g (3/4 cup) red lentils 150 g (¾ cup) red lentils
400 ml/14oz can coconut milk 400 ml/14oz can coconut milk
750 ml (3 cups) vegetable stock 750 ml (3 cups) vegetable stock
 
Spices: subheading: Spices:
1 Tbsp mild curry powder 1 Tbsp mild curry powder
1 tsp ground cumin 1 tsp ground cumin
1/2 tsp chilli powder ½ tsp chilli powder
1/2 tsp ground ginger ½ tsp ground ginger
1/2 tsp ground turmeric ½ tsp ground turmeric
couple of sprigs fresh thyme couple of sprigs fresh thyme
small handful fresh coriander small handful fresh coriander

Peel and finely chop the onion; peel and crush the garlic; peel and dice the carrots, parsnips and sweet potatoes.
Heat the olive oil in a large pan over a medium heat. Add the onion and cook gently for about five minutes until the onion has softened.
Add the garlic and the rest of the vegetables to the pan along with the spices. Continue to cook, stirring frequently, for another five minutes.
Rinse the red lentils and add to the pan along with the coconut milk and stock.
Bring up to the boil then turn down to a simmer and leave to cook, stirring every now and again, for 20 to 30 minutes until all of the vegetables and the lentils are soft.
Remove from the heat. Strip the leaves from the thyme and roughly chop the coriander, add to the pan along with some salt and pepper to taste.
Use a stick blender to blend the soup until it is completely smooth then serve.