Curried Parsnip Soup

Serves 6

Ingredients
800g parsnips, peeled and cut into chunks
600ml milk
5 curry leaves (optional)
50g butter
1 tbsp curry powder
1 garlic clove, crushed
1tsp ginger, finely grated
4 tbsp double cream

Method
1. Put the parsnips into the milk and enough water to just cover them.
2. Add the curry leaves and bring to the boil until the parsnips are tender.
3. Melt the butter and add the curry powder and cook for 2 minutes.
4. Add the ginger and garlic and fry for 2 minutes.
5. Add the parsnips and the cooking liquid. Bring to the boil then simmer for 10 minutes.
6. Blend and add the cream. Add a little more liquid if necessary.