If you are making your own curry powder, add the ingredients to a pestle and mortar or spice grinder and blend to a powder.
Heat a large, heavy bottomed pot over medium high heat and add the ghee or vegetable oil.
Peel your parsnips and cut into large chunks. roughtly 2cm long. Try to keep the overall size as even as possible so they cook at the same pace!
Dice your onions and add to the pot. Sseaason with salt and pepper. Cook for 4 or 5 minutes, until softened and golden.
Greate or mince your garlic and add to the pot, mixing well. Cook for another 2 minutes until the garlic is fragrant.
Add in your parsnips and cook for another 3 minutes.
Add the curry powder in and cok for 1-2 minutes, until fragrant.
Pour in the vegetable stock bring to the boil. Reduce the heat to a simmer and cover. Let this cook for 10 minutes, until the parsnips have fully softened.
Reduce the heat to a minimum and add the garam massala powder. Taste and season to adjust the salt and blend the soup until smooth when you are happy.
Finally, add in your cream and mix well. At this point, you can decide to adjust the thickness of the soup if you want. If it is too thick, add some hot water. If it is too thin, allow it to cook for a bit more to thicken.
Serve and enjoy!