A tasty way to use up your veggies
Heat the oil in a saucepan, add the onion and cook for a couple of minutes until soft. Add the carrots and parsnips, put the lid on, and leave to soften for a few minutes.
Add the ginger and stock, bring to the boil, and simmer for 30 minutes until the veg has softened.
Remove from the heat, and using a blender or food processor whizz until smooth.
Return the soup to the pan, add the cream and stir in whilst gently heating the soup. Season with salt and pepper to taste. Serve.