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Sweet potato and parsnip soup with red curry coconut cream

Preparation time
Cooking time
4 - 6


  • 60g butter
  • 1 large white onion, peeled and roughly chopped
  • 1L chicken stock
  • 300g sweet potato (kumera style), peeled and roughly chopped
  • 250g parsnip, peeled and cored Grated zest of 1 orange
  • 400ml hot milk
  • 1 tsp freshly grated nutmeg
  • Salt and white pepper to taste
  • 1 cup coconut cream mixed with 1 tbsp Thai red curry paste
  • 4 sprigs coriander


  1. In a large saucepan, melt the butter and when foaming add the onion and slowly cook for 5 minutes. Pour in the chicken stock and bring to the boil.
  2. Add the sweet potato and parsnip and cook for 30 minutes. Remove from heat to cool. Mash the solids with a potato masher (puree if you prefer but mash gives a bit of texture). Whatever you do, return the soup to the saucepan and to the heat.
  3. Add the orange zest, milk, nutmeg, salt and pepper. Bring to a simmer and stir to cook and blend the flavours; stir in the red curry coconut cream and stir well.
  4. Serve with a sprig of coriander in the centre of each plate.
Preparation time
Cooking time
4 - 6


Two Blues Sauvignon Blanc 2014
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