Instructions: Heat oil in a saucepan, add onions and curry paste...mix thoroughly, cook until soft. Add parsnip coat in curry mix, then add stock and water and cook for 20 minutes.

Once cooked, puree in a blender, return to the saucepan and stir in yoghurt...reheat soup, serve with some crusty bread and butter.

Note: be careful not to boil soup when reheating, as yoghurt will curdle.

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