Creamy Carrot & Parsnip Soup

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4 tbsp butter

1 large onion, chopped

1 lb/450g carrots, chopped

2 large parsnips, chopped

1 tbsp grated fresh ginger

1 tsp grated orange zest

2 1/2 cups vegetable stock

1/2 cup light cream

Salt and pepper to taste

Sprigs of fresh cilantro, to garnish

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