Heat the oil in a large pot over a medium heat, then add the onions and cook for 5 minutes, stirring often, until soft.
Stir in the carrots and parsnips and cook for 5 minutes, stirring often. TIP: Add a splash of water if it starts to stick to the bottom of the pan.
Stir in the garlic, turmeric, cumin, ginger and pepper and cook for a further minute.
Add the vegetable stock and water, stir well and bring to the boil. Reduce the heat and simmer, covered with the lid, for 15 minutes or until the parsnips and carrots are cooked through.
Blend the soup in a blender or with a hand held immersion blender. If the soup is too thick, add a little water to thin.
Serve warm divided into bowls. If desired, swirl in a little yogurt or cream and sprinkle with chopped parsley.
Notes
When preparing the parsnips and carrots, be sure to peel beforehand as the skin can be tough and bitter.Chop all of the vegetables roughly the same size for even cooking.If you don't have all of the spices on hand, you can substitute with a teaspoon or two of curry powder.This soup can be served chunky rather than blended if preferred. Simply cook the vegetables until tender then add the broth and seasonings.If using a blender to puree, be very careful as the hot soup can easily splash and burn. Start on a low setting then increase as needed.