Method

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1. Dice onion and garlic and saute for 5 minutes until translucent

2. Finely chop chili (feel free to adjust the amount to your preferences) and add to onion and garlic

3. Grate carrots, parsnips and beetroots, slice celery sticks in half moons.

4. Add all vegetables and coriander powder to onion, garlic, chili mixture and fry for 2-3 minutes until fragrant

5. Add vegetable broth and cook for about 25 minutes.

6. With immersion blender process all the soup until smooth

7. Add coconut milk and seasoning and cook for another 5 minutes

8. Serve with coriander garnish and splash of coconut milk

9. You can freeze any leftovers