Ingredients

2 tbsp vegetable oil
1 onion
4 large parsnips
2 cloves of garlic
2 tbsp mild curry paste
900ml chicken/vegetable stock
150ml single cream/half fat crème fraiche
Chopped coriander

Method

Heat 2 tbsp vegetable oil in a large heavy based saucepan.
Add 1 finely chopped onion and cook until soft.
Peel and slice 4 large parsnips into cubes.
Add the parsnip, 2 crushed cloves of garlic and 2 tbsp mild curry paste to the pan and cook stirring for 4 - 5 minutes.
Add 900ml chicken or vegetable stock, bring to the boil then reduce the heat and simmer for 30 minutes.
Puree the soup in a blender or food processor and return to pan.
Stir in 150ml single cream or half fat crème fraiche and seasoning to taste.
Ladle the soup into bowls, garnish with chopped fresh coriander.