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Serves 2 Starters and mains
Preheat the oven to 200C/400F/ Gas 6. Line an ovenproof dish with baking paper, add the parsnips, onion, garlic and ginger and roast for about 20 minutes.
Meanwhile, make the topping by stirring all the ingredients together to combine. Season with salt and pepper and set aside.
Blitz the stock in a high-speed blender with the peanut butter, coconut cream, chilli powder, cumin and coriander.
Remove the roasted veg from the oven and add to the blender. Blend for 1-2 minutes on a medium-high speed until you get a smooth texture. You may wish to add more water, depending on your preferred thickness.
Pour into bowls, sprinkle the topping over and serve.
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