Thai green curried parsnip and coconut soup

Combine 160g grated parsnips, 310g grated potatoes, 1 (400ml) tin coconut milk, 500ml (2 cups) vegetable stock, 1 (140g) peeled and finely chopped onion and 20ml (4 tsp) Thai green curry paste in a pot over medium heat. Cover and simmer, 30 minutes. Stir in a handful fresh coriander and blitz to a smooth purée with a hand blender. Season with salt and freshly ground black pepper to taste. Julienne 1 (25g) spring onion and place in ice water, at least 5 minutes. Spoon the soup into serving bowls and top each portion off with 15ml (1 tbsp) bean sprouts, a few spring onion curls and a small handful microherbs to garnish.