Curried parsnip soup, with watercress

Souper December starts in earnest with curried parsnip soup.  Easy peasy ... chop 2 onions, 5 inches of a celery bunch and 2 peeled carrots - saute in olive oil for a few minutes, add crushed garlic and a tablespoon of curry paste.  Turn over in pan for a couple of minutes until it is all mixed and a bit soft - add 4 (ish) parsnips, peeled and roughly chopped.... add some vegetable stock and water, so that all the vegetables are covered.  I also added half a tin of chopped tomatoes which were lying around.  Season, simmer.... add more water if it looks too thick.  Zizz in the most convenient manner, in this case stick blender, season to taste, including a splash of cream / milk / extra water to get the correct texture.  Top with a sprig of watercress.  Victim was disparaging until it was tasted... then superlatives were fair tripping... velvety smooth, full-bodied with the sweetness of parsnip, yet deeply savoury with enough heat from the pepper and curry.  Watercress garnish obviously not essential, but adds a splash of green.  Extra gathered victims, who are not known for compliments, scoffed the lot, wiped bowls clean and took home extra portions.