This Creamy Carrot and Parsnip Soup is like a hug in a bowl! This vegan soup is packed with vegetables, red lentils and coconut cream and spiced with curry powder and turmeric.
Put the lentils in a saucepan and cover with water. Bring to the boil then simmer for 20 minutes. Keep and eye on the pot as it WILL boil over - you have been warned. Once cooked, rinse and set aside.
Meanwhile heat the olive oil in a large saucepan and add the spices and garlic. Stir together for a couple of minutes and then add all the vegetables and apple. Cook for a few minutes.
Add the stock and coconut milk and bring to the boil. Lower the heat and simmer for 30 minutes or until the vegetables are tender. Transfer to a food processor and blend until smooth.
Return to the pot and stir in the lentils. Simmer for a couple of minutes and then stir in the chopped coriander. Check the seasoning and add salt and pepper to taste.
Serve with a sprinkling of poppy seeds and a pinch cayenne pepper.