Gently fry the shallots in the ghee or butter until softened but not browned, about 10 minutes on medium heat.
Add the crushed garlic and fry for 2 minutes, followed by the chilli powder, turmeric and coriander. Fry for 30 seconds to release the flavours.
Add the parsnip and turn to coat with the spices before adding the boiling water and stock cube. Cover and simmer for 25 minutes or until the parsnip is soft enough to be crushed with the back of a spoon
Blend until smooth and add seasoning to taste. Add the cream and gently bring back to boiling before serving.
If freezing, leave out the cream and add after reheating and before serving