Spiced sweet potato and parsnip soup

This is simply heavenly on a cold and gloomy day. It’s warm, comforting and the colour of sunshine. If you’re even vaguely thinking of making a batch of soup for lunches throughout a busy, wintry week, this is the one you need.

2 tbsp vegetable oil
1 large onion, peeled and chopped
2 sweet potatoes, chopped
4 parsnips, peeled and chopped
Bunch of fresh coriander, stalks and leaves chopped separately
1-2 red chillies chopped
Big thumb of ginger, finely grated
2 tbsp korma or other curry paste
1 litre vegetable stock
Small carton of coconut milk
Salt and pepper

Warm the oil and fry the onion and coriander stalks with the chilli and ginger for 4 minutes. Add the paste and cook for 1 minute

Add the stock, parsnips and potato and bring to the boil, then turn down to a simmer and cook for about 15 minutes until the vegetables are all soft.

Blitz with a hand blender and add the coconut milk. Taste and add salt and pepper if desired. Serve piping hot sprinkled with coriander leaves and extra fresh chilli if you like things hot.