Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Sweet potato and parsnip soup with red curry coconut cream Food Sweet potato and parsnip soup with red curry coconut cream Preparation time Cooking time Serves 4 - 6 INGREDIENTS 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 METHOD 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. 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. 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. Serve with a sprig of coriander in the centre of each plate. Food Preparation time Cooking time Serves 4 - 6 SHARE