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Scrub parsnips, trim tops and peel. Quarter them lengthwise and cut out most of the fibrous inner core (great to use later to make stock!). Chop the parsnip roughly into pieces.
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Heat butter in a soup pot and add the ginger and onion.
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Cook over medium heat, stirring frequently, until onions turn a rich golden colour, about 15 minutes.
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Stir in the curry powder and cook for 1 minute; then add the parsnip, carrots, celery, salt and stock. Bring to a boil, lower the heat, cover and cook until the vegetables are soft.
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Cool the soup briefly, then purée in a blender or with a hand blender.
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Stir in the cream and taste for salt.
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If you have it, garnish with chopped cilantro or parsley and serve!