- Step 1
Place the onion, butter and curry powder in a large saucepan. Cook over a medium heat for 2-3 minutes or until soft.
- Step 2
Stir in the parsnips and cook, stirring often, for 10 minutes. Add 6 cups (1.25 litres) water and cook for 30 minutes or until the parsnips are tender.
- Step 3
Set aside for 10 minutes to cool slightly. In batches place the mixture in a food processor and process until smooth. Transfer to a clean saucepan.
- Step 4
Stir over a medium heat until heated through. Season with salt and pepper and serve with ciabatta rolls.