1 large onion, halved then sliced very thinly into half moons
2 tbsp sunflower oil
1/2 tsp chipotle chilli flakes
Gently heat 2 tbsp of sunflower oil in a large saucepan, add the leeks and celery and sauté gently for about 5 minutes until soft.
Add the parsnips, garlic and ginger and fry gently for a further minute.
Add the turmeric and cardamom seeds and fry for another minute until fragrant.
Pour in about one litre of the vegetable stock and add the lentils.
Bring to a boil then reduce the heat and simmer for 10 - 15 minutes until the parsnips are tender and the lentils are cooked.
While the soup is simmering, make the crispy onions.
Gently heat 2 tbsp sunflower oil in a large frying pan, add the onions and cover.
Cook, covered, on your lowest heat for about 10 minutes until the onions are very soft and beginning to brown.
Remove the lid and continue to cook on a very low heat for another 10 - 15 minutes until the onions are crispy and deep brown. Keep a close eye on them and stir regularly.
Add chipotle chilli flakes if using and fry for one more minute, drain on kitchen paper.
Blend the soup in a high speed blender/food processor or with a stick blender until really smooth (you may need to do this in two batches if you are using a blender/food processor).
Taste and add salt and pepper if required.
Return to the pan and add the coconut milk, heat through gently.
If the soup is too thick for your tastes, add a little of the reserved vegetable stock until you have a consistency which suits you.
