Instructions

1. Peel then chop the onion, garlic, turmeric and ginger.
2. Cut the chilli in half, remove the seeds and veins, then chop roughly.
3. Peel and dice the carrots and parsnips.
4. Heat some oil in a saucepan and gently fry the onion for 5 minutes. Add the garlic, turmeric, ginger and chilli. Stir-fry for a minutes or so, then add the curry powder and stir again for a few seconds.
5. Add the carrot and parsnip pieces. Coat them well, then pour over the stock. Add the bay leaf and cinnamon.
6. Bring to the boil, put a lid on, turn down the heat and gently simmer for 20 minutes.
7. Turn off the heat, add the fresh herbs and freshly ground pepper, to taste.
8. Remove the bay leaf and cinnamon, then process in a liquidizer or with a hand-held blender until you get a thick, creamy soup. Add more stock, if it’s too thick.
9. Taste and adjust the seasoning to your liking.