Red lentil soup with carrots and parsnips

• Produce

  • 1 Apple
  • 3 Carrots
  • 1 tbsp Coriander
  • 2 Garlic cloves
  • 1 tsp Ginger, ground
  • 2 Onions
  • 3 Parsnips, large
  • 300 1/4 g Red lentils

• Canned Goods

  • 973 1/4 ml Vegetable stock

• Condiments

  • 2 dashes Tabasco

• Baking & Spices

  • 1 Cayenne pepper
  • 1/2 tsp Cinnamon, ground
  • 2 tsp Curry powder, mild
  • 1 tbsp Poppy seeds
  • 1 Salt and pepper to season
  • 1 tsp Turmeric, powder

• Oils & Vinegars

  • 1 tsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Other

  • 1 X400g | 14oz can light coconut milk

Found on supergoldenbakes.com