- 2 tbs olive oil
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 3 large sweet potatoes, peeled and cubed
- 1 medium turnip, peeled and cubed
- 75 g (1 cup) crimini mushrooms, cleaned and sliced
- 1 tbs fresh turmeric root, peeled and grated
- 1 1/2 tsp paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1 1/5L vegetable stock
- 150 ml coconut milk
- 1 large handful basil leaves
- Freshly ground black pepper
- 1 tbs olive oil
- 1 handful flat-leaf parsley, chopped
For the soup: Heat olive oil in a large saucepan set over a medium heat. Add the onion, garlic, and a pinch of salt, and sweat for 5-6 minutes until softened.
Stir in the sweet potato, turnip, and mushrooms, sautéing over a slightly increased heat for 7-8 minutes until coloured and tender to the tip of a knife.
Remove about one-quarter of the sweet potato, turnip, and mushroom mixture from the saucepan and set aside until needed.
Stir in the turmeric root and spices, cooking for a further minute. Cover with the stock, stirring well.
Bring to a simmer and cook steadily over a low heat for about 20-25 minutes until the sweet potato and turnip are soft enough to blend.
When ready, stir in coconut milk and purée the soup with an immersion blender until smooth; you can also blend the soup in batches using a blender or food processor.
Return the soup to a simmer and season to taste with salt and pepper. Cover and keep warm to one side.
To serve: Heat olive oil in a sauté pan set over a moderate heat. Add the reserved sweet potato, turnip, and mushroom mixture from step 3 and sauté for 2-3 minutes until fully cooked.
Ladle the soup into warm bowls. Top with the sautéed vegetables and some chopped parsley before serving.