• Soak the cashews in boiling water. Let sit as you prepare the soup.
• In a large pot, cook the onion using ¼ cup of the vegetable broth as the cooking liquid. Let the onions get soft.
• Stir in the ginger, curry powder, and cumin. Cook 1 minute.
• Add the parsnips and potato. Then add the remaining 3 ¾ cups of vegetable stock. Bring to a boil, then let simmer for 30 minutes, until the vegetables are tender.
• Meanwhile, make cashew cream. Drain the cashews and add them to a food processor, along with the almond milk. Blend until smooth. Set aside. Then rinse out the food processor.
• When the vegetables are tender, transfer the soup mixture to the food processor and puree until smooth.
• Return the soup to the pot, then add the cashew cream. Season with salt and pepper and allow to reheat.

Curried Pita Chips

• Preheat the oven to 375. Line a baking sheet with parchment paper.
• In a small bowl, mix the curry powder and lemon juice.
• Slice a pita round into small triangles. Then spread the curry-lemon mixture onto the triangles.
• Bake the pitas until they start to crisp and become golden brown, about 5 minutes.
• To serve, garnish the soup with pita chips and sprinkle with additional salt, pepper, and curry powder.