Sauté - Put the olive oil and butter in a large heavy-based pot over medium-high heat. Once the butter is melted, cook the onion and garlic for 2 minutes until the onion is softened.

Add root vegetables, thyme and curry powder. Cook for three minutes stirring regularly, until the outside of the vegetables starts to soften.

Simmer 15 minutes - Turn stove up to high. Add water, salt and pepper. Stir, then once it comes to a simmer, lower heat to medium high and simmer rapidly for 15 minutes (no lid) until all the vegetables are soft (check with knife).

Stir in cream, simmer for 1 minute.

Blitz - Remove from heat and use a stick blender to blitz until smooth. (Note 5 for blender) Adjust to taste - water to thin, salt and pepper if needed, extra cream for more indulgent.

Serve in bowls. Drizzle with cream, pinch of curry powder, parsley and pepper. Serve with warm crusty bread!