Olive Oil 5g
Parsnip diced 280g
Carrot diced 280g
Fresh Garlic 4 Cloves 12g
Turmeric fresh (or 5g powder turmeric) 12g
Onions diced 90g
Fresh ginger (grated) 10g
Vegetable Stock 1 litre
McDonnells Slimmers Curry Powder 20g
Season with Salt & Cracked Black Pepper

Chop the onions, carrots and parsnip into diced.
Heat the oil in a medium pot over a medium – high heat.
Add in the vegetable, garlic and ginger stir occasionally until the vegetable sweat, soften and smell sweet 5-10 minutes.
Add in the stock, turmeric and curry powder and bring to the boil, reduce to a simmer and cook until you can easily pierce a carrot with a fork about 15 minutes.
Remove the soup from the heat. Use an immersion blender and puree until smooth.
Season to taste.