This is one of my favourite soups, it combines the sweetness of veges, a touch of spice and finished with soothing creamy coconut milk.

Serves 6.

1 cup / 200g yellow split peas

1 cup/ 200g red split lentils

1.6 litres water

1 medium carrot,

1 medium parsnip, diced

2 tablespoons fresh ginger, peeled and grated finely 2 tablespoons curry powder 2 tablespoons butter 8 spring onions, thinly sliced ¼ cup tomato paste 1 can coconut milk 2 tsp salt one small handful coriander, chopped

 Method

Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and parsnip and quarter of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the spring onions, the remaining ginger. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup gets, the more I like it.

Sprinkle each bowl generously with coriander and the remaining spring onions.