First add the curry powder into the heatet large pot or Dutch oven and roast stirring for 2 minutes, until fragrant. Now add the the oil and add the onion and garlic. Cook until softened for about 5 minutes. Add the carrots and parsnips and cook for an additional 5 minutes.
Add the vegetable broth and bring to a boil. Reduce heat and simmer for 10-15 minutes, until the vegetables are tender.
Puree with a blender until you get the desired consistency. Season with salt and pepper, to taste. Serve hot in bowls, topped with your desired toppings. Enjoy!