Curried roast parsnip soup with vegetable chips

Ingredients

• 2 tbsp olive oil
• 1 onion, roughly chopped
• 2 cloves garlic, thickly sliced
• 1kg/2lb 2oz parsnips, peeled, cut into chunks
• 3 sprigs fresh thyme
• 3 tbsp honey
• 1-2 tsp hot curry powder
• Salt and freshly ground black pepper
• 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)
• 450ml/16fl oz double cream
• Oil, for deep-frying
• ½ parsnip, peeled
• ½ beetroot, peeled
• ½ turnip, peeled
• ½ carrot, peeled
• 250ml/9fl oz double cream
• ½ lemon, juice only

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