Melt the butter in a large saucepan over a low heat. Add the onion and cook for 3 minutes, until softened. Add the carrots and parsnips, cover the pan and cook (stirring occasionally) for about 15 minutes until soft.
2.
Stir in the ginger, orange rind and stock. Bring to the boil then reduce the heat, cover the pan and simmer for 30-35 minutes.
3.
Remove from the heat and blend until smooth. Reheat and stir in the cream.
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