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INGREDIENTS
40g	1.5oz	Butter
	1	Medium onion
700g	1.5 lbs	Parsnips, peeled and finely diced
	1 heaped teaspoon	Curry paste (I used madras)
	1 heaped  teaspoon	Ground cumin
1.1 litres	2 pints	Chicken stock (I used Knor)
	salt and pepper
150 ml	5 fl oz	single cream
	paprika	to garnish
METHOD 1.   Melt the butter in a large saucepan, add the onion and parsnips and fry until the ingredients start to smell and take up the butter - about 5 mins 2.   Stir in the curry paste and cumin coating the vegetables and cook for a further 2 mins 3.   Add the stock, season and bring to the boil, then reduce the heat, cover, and simmer for  about 45 mins. until the vegetables are tender. 4.   Allow to cool slightly, then sieve or puree in a blender or food processor until smooth. 5.   Return the purée to the pan and adjust the seasoning.   Add the cream and reheat but do not boil.   Serve sprinkled with paprika. Serves 6