Method

Preheat oven to 200 degrees C and place the parsnips, olive oil, butter, honey, pears and thyme in an oven-proof dish and roast for 20 minutes until golden brown and soft.

In a pot, sauté the onion and the leek in the olive oil, and cook the curry paste. Add the parsnips, pears and honey mixture and sauté together for a further 5 – 8 minutes. Add the stock and bring to the boil, reduce heat and simmer for 20 minutes.

Cool and puree with the pear juice. Reheat soup and serve drizzled with honey and chopped pecan nuts.

Recipe and styling by Taryne Jakobi Styling.
Photographs by Vanessa Lewis.

To see more recipes by the photography and styling team visit Taryne’s blog.