2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon
3 ¼ cups boiling water
½ cup heavy cream
salt and pepper to taste
1 pinch ground paprika
Melt butter in a large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add parsnips, garlic, and curry powder; cook and stir until fragrant, about 2 minutes.
Stir bouillon into boiling water until dissolved; pour into the saucepan and stir to remove any browned bits from the bottom of the pot. Simmer until parsnips are soft and can be broken apart easily with a wooden spoon, about 15 minutes.
Purée soup with an immersion blender until smooth. Stir in cream and cook, without boiling, until heated through, 2 to 3 minutes. Season with salt and pepper and garnish with paprika.
