Step 1 - Preheat the oven to 180 degrees and chop the parsnips into medium sized fingers. They need to be as even as possible as you don’t want charred bits.
Step 2 - Place the parsnips into roasting tins and drizzle them with olive oil and season with black pepper. The parsnips need to roast slowly so that they stay soft and sweet rather than burnt and bitter. Roast the parsnips for 40 minutes and then check them. Roast for longer if required.
Step 3 - When the parsnips are ready move onto the next part of the recipe. Chop the onion finely and add to the pot with a tablespoon of olive oil and fry gently.
Step 4 - When the onions are translucent, add the crushed garlic and cook for 1 minute. Chop the parsnips up and add them to the pot with stock and thyme and simmer for 20 minutes.
Step 5 - Place the soup into a blender and purify to your desired consistency. I like this completely liquidised and as a fairly thin soup.
Step 6 - Once liquidised add the creme fraiche and seasoning to your taste. Add the garam massala if you are using it.