Step 1

If you're making the parsnip chips, preheat the oven to 190C/375F and line a baking tray with a silicone liner.

Step 2

Heat the oil in a large saucepan over a medium heat. Add the onion and cook for 3-4 minutes until softened.

Step 3

Add the garlic, ginger and curry powder, stir together, and fry for a minute more, until they release their fragrance.

Step 4

Add the sweet potato, parsnip and apple, fry whilst stirring for a minute to coat them in the curry mixture.

Step 5

Add the lentils, coconut milk, stock and the stalks from the coriander (cilantro) - we'll save the leaves for garnish later. Bring to the boil, then turn down the heat and simmer gently for 20-25 mins.

Step 6

While the soup is simmering, place the sliced parsnips for the soup topping on the baking tray. Drizzle over the 1 tbsp of oil and the 1/4 tsp of salt and pepper. Toss together.

Step 7

Place the parsnips in the oven for 15-20 minutes (no need to turn) until golden brown. Remove from the oven.

Step 8

At this point you can also place the unsalted peanuts for your soup topping in a small frying pan (no oil). Fry over a high heat for 2-3 minutes, stirring often, until browned (be careful, they burn quickly). Transfer to a bowl when browned.

Step 9

Take the soup off the heat, add the salt and pepper and the juice of half a lime and carefully blend using a stick blender (or carefully pour into a food processor and blend) until smooth.

Step 10

Have a taste and add a bit more seasoning if required.  You could also add a bit of water if the soup seems a bit too thick.

Step 11

Ladle into bowls, and top with a drizzle of coconut milk (or double/heavy cream) and a drizzle of chilli sauce. Give the sauces a little swirl.

Step 12

Place the parsnip crisps on top and sprinkle on the toasted peanuts. Add the coriander (cilantro) leaves, chill flakes and lime slices, then serve.