Method

1. In a large saucepan, heat the oil and add the shallots, carrots, garlic, curry powder and leeks. Cover with a lid and soften without colour over a medium heat.
2. Place the parsnips into a roasting tray with the honey and 50ml of the olive oil. Roast for 15-20 minutes until golden.
3. Add the parsnips to the saucepan with the potatoes, star anise and chilli and stir in the vegetable stock and coconut milk. Bring to the boil and cook for 40 minutes.
4. Whilst this is cooking, chop the coriander and add to the natural yoghurt and refrigerate for later.
5. After 40 minutes, allow the soup to cool a little, then remove the star anise then liquidise until smooth and season with salt and pepper to taste. Adjust to consistency with more vegetable stock if the soup is too thick.
6. Place into warmed soup bowls and serve with a dollop of the coriander yoghurt in the centre of the soup.