Preheat the oven to 220°C and chop the parsnips and sweet potatoes/carrots into 4cm chunks ( I don't peel the veg). Toss with 2 tbsp oil, 1tbsp curry powder and a pinch of salt. Spread them out as much as possible on a large tray and roast for 30 minutes until tender and caramelised.

Meanwhile, in a large pan, fry the onion, garlic, ginger and a pinch of salt very gently in the remaining 2 tbsp oil, stirring from time to time, until soft and golden, approx 15 minutes.

Add the roasted vegetables and stock to the onion mixture. Turn the heat up to bring to a simmer. Cook for about 10 minutes to allow the flavours to come together.

Meanwhile, make the crispy chickpeas. Heat 3 tbsp oil in a large frying pan and once shimmering, add the chickpeas and a good pinch of salt, being careful to stand back in case of spitting.

Fry for 6 minutes, stirring every so often, until crisp and golden. Add the curry powder and fry for another 2 minutes, stirring well to coat.

After the soup has had it’s 10 minutes of simmering, use a stick blender or food processor to blitz the soup, in batches, until smooth. Taste for seasoning before ladling into deep bowls and topping with the crispy chickpeas, yoghurt, fresh herbs and chilli flakes, if you like.