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Directions
In a large frying pan, heat the oil, then fry the onion and garlic until the onion is transparent. Add the parsnip and stir. Cover and cook over very low heat for 10 minutes.
Stir in a dash of curry powder, let cook for 1 minute (to bring out the taste in the curry). Stir in the stock, bring to a boil, then simmer for about 20 minutes or until parsnip is tender.
Blend smooth in a blender or food processor. Return to the pan, add the cream, adjust taste with salt and pepper. Heat through and serve.
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