Soften the onion, garlic and parsnips. Melt the butter and then add the diced parsnips, chopped onion, and crushed garlic. Cook this mixture gently, stirring occasionally, for about 5 minutes until the onion is softened but not browned.

Add curry & stock. Add the curry powder, stirring and cooking for an additional minute, and then add the stock and season with salt and pepper. Allow the mixture to come to a boil while stirring, then cover and let it simmer gently for approximately 20 minutes or until the parsnips become tender.

Blend. Transfer the soup to a food processor or blender and blend until it achieves a smooth consistency. Pour the pureed soup back into the cleaned saucepan, gently warming it while stirring constantly.

Add cream & season. Taste and adjust the seasoning as needed. Add the single cream and gently reheat the soup.

Serve. Serve immediately, garnishing each serving with freshly chopped chives.