Curried Parsnip and Orange Soup

Another gem from the 365 362 Vegetarian Dishes book (I found another with bacon in it...) Delicious, easy and quick.

Serves 2

3 parsnips
1 small brown onion
1 tbsp butter
1 orange
1 pint vegetable stock
1 tsp curry powder
1 tsp cumin
3-4 tbsp single cream

Naan breads to serve

Prep everything first - chop the onion and parsnips. Zest and juice the orange into a separate bowl. Have the vegetable stock ready.
Melt the butter in a saucepan and add the onion and parsnips, soften over a low heat for around 5 minutes.
Add the curry powder and cumin and stir in to coat the vegetables, let toast slightly for a minute or so.
Add the vegetable stock, orange zest and orange juice, then leave to boil for 15-20 minutes until the parsnips are soft.
Scoop out a few chunks of parsnip and keep aside in a bowl.
Take off the heat and blend the rest of the soup until smooth.
Stir in the cream and add the parsnip chunks back in.
Serve with naan bread