Melt the butter in a large saucepan over medium heat.

Fry the onion in butter until soft.

Add the parsnips, garlic and curry powder.

Fry for a couple of minutes to release those sexy flavours.

Add the stock and bring to the boil.

Simmer for 15 minutes until parsnips are soft.

Take off the heat and whiz it up in a blender.

Stir in the cream and warm through.

Season to taste and garnish with the chilli flakes.

Serve with home-made bread.