Cloves, cardamom and coriander give sweetness to Sri Lankan curries that also rely on the spiciness of curry leaves, cumin and pepper. Make your own curry powder and use it to prepare this delicious soup. Instead of potatoes and parsnips, you may use pumpkin, carrot or kumara, if liked. If you don't want to make a curry powder, a purchased Indian-style one can be used.

Ingredients

• 50 grams butter
• 1 large onion, peeled and diced
• 1 tblsp minced ginger
• 1 tblsp minced garlic
• 2 tblsp Sri Lankan curry powder
• 1 kg parsnips, peeled and sliced
• 250 grams (about 2) potatoes, peeled and diced
• 6 cups good quality chicken stock
• 1 cup cream
• 1 poppadum to garnish

Method

1. Heat the butter in a large saucepan and add the onion, ginger, garlic and curry powder (see separate recipe) cook for about 2 minutes.
2. Add the parsnips, potato, stock and simmer for 20 minutes or until tender.
3. Puree in a food processor or mouli and return to a clean saucepan. Reheat and finish with the cream before seasoning with salt and pepper.
4. Serve in warm deep bowls or glasses garnished with poppadums and salsa.

Quick Tomato Salsa

1. Toss one diced tomato with about 2 tblsp chopped red onion and coriander. Season with salt and pepper.