Heat the butter in a large saucepan over a medium heat, When the butter is sizzling add the onion and garlic and cook for 10 mins, until onion is soft.
Stir in the curry powder and cook for 1 min until aromatic. Add the parsnips, stock and butter beans (rinsed) and bring to the boil.
Reduce the heat and simmer, uncovered, for 30 mins, until the parsnips and beans are tender.
Remove from the heat and allow to cool for 5 mins. Blitz in batches until smooth. Return soup to a clean pan and set over a low heat. Stir in the cream and season to taste with salt and pepper.
Serve with warm flatbreads.
It‘s good to add more boiling water before blitzing otherwise soup is too thick to process.
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