2 Tbs. oil 1 onion, finely chopped 2 cloves garlic, crushed 2 large parsnips, peeled, cored and chopped 2 tsp. curry paste 2 1/2pt/1.4 ltr. vegetable stock salt and ground black pepper 3 Tbs. double cream extra cream for swirling finely chopped coriander for decoration
Instructions
1) Heat oil in pan and fry onion and garlic until softened. Add parsnips and fry 2 more minutes, gently. Stir in curry paste and pour over stock. Bring to the boil, cover, then gently simmer until parsnips are tender. Whizz in a blender until smooth. Return to a clean pan, season and stir in cream.
2) Decorate with swirls of cream, and chopped coriander.
