Preheat the oven to 180°C / 350°F / Gas Mark 4. Peel the parsnips and cut into wedges, and place in a roasting tin or baking tray. Peel the onion and slice thickly and add to the tray, then add the garlic cloves - whole and unpeeled. Drizzle over the oil, add the curry powder and season with salt and black pepper, then toss everything together until the vegetables are fully coated with oil.Roast for 30 minutes until the parsnips are golden brown and soft. Remove the garlic cloves (keep them for later), and set aside.Bring the vegetable stock to the boil in a large saucepan. Tip in the roasted parsnips and onion, then squeeze the soft flesh out of the roasted garlic cloves, add to the pan and discard the skin. Boil for 4-5 minutes, then remove from the heat, stir through the cream then blitz to a very smooth purée with a hand blender or in a blender / food processor. Taste and adjust seasoning as required.If you wish to make parsnip crisps for a garnish, simply peel strips off a parsnip with a potato peeler. Heat a little oil in a frying pan and fry the strips gently until they are just turning golden brown. Watch carefully - they can burn in seconds! Sprinkle with salt then remove from the pan and keep on kitchen paper until just before serving so they stay crisp.Serve the soup with a drizzle of cream and your parsnip crisps.
