Last night’s dinner. Warm, spicy and quick to make. Delicious with a slice or two of good bread…So what do you do? Trim, peel and chop 4 carrots, 3 parsnips, 4 turnips and one onion. Saute in butter (aprox 25g) for 5 minutes, with 1/4 teaspoon of tumeric, 3 curry leaves, a teaspoon of mustard seeds, and a heaped teaspoon of your favourite Indian curry paste (a Korma blend works well). Add boiling waster to cover, and reduce to simmer. Put on the lid and cook for 25 minutes. Check seasoning, and blend if you prefer a smooth textured soup. Ready to go! Perfect with Greek yoghurt and some freshly chopped coriander. Serves 4.