Curried parsnip soup

This is my new favourite soup ? it?s essential for keeping warm on freezing cold winter days like today. It reached minus 15C here last night! Ridiculously cold, I?m sure you?ll agree. To go outside today was to subject the face (especially the nose) to a horrible icy onslaught which was equally effective at making one?s eyes water and freezing their snots. Not very pleasant at all.

Peel and chop 300g of parsnips, 2 medium onions and 2-3 cloves of garlic. Heat 50g of butter in a saucepan and add the onions and garlic. Cook gently for about 5 minutes without colouring. Add to the pot 1 tablespoon of curry powder and 1 chopped fresh red chilli. Add 1.2 litres of chicken or vegetable stock and bring to the boil. Peel and chop 2 medium (150g) potatoes. Add the parsnips, potato and 1 tablespoon of creamed or dessicated coconut and simmer with the lid on for 20-25 minutes, or until the parsnips are tender. Liquidise until smooth with a stem blender. Garnish with a swirl of double cream, and a sprinkling of smoked paprika. Alternatively, try chopped red pepper with chives.