Peel the onion, garlic and ginger, and roughly chop. Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for 10 minutes or until the onions are soft and sweet.
Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove from the heat and carefully blitz the soup using the mincer attachment. (Swap to the beater attachment once blended to make the soup extra creamy, if you like.) Have a taste and adjust the seasoning as required.
Deseed and finely chop the chilli, and scatter over the soup. Delicious served with a drizzle of extra virgin olive oil and some crusty bread.