Carrot, parsnip and cumin soup

My first semi-original recipe! This is a variation on my friend's Carrot and Garlic Soup recipe. It's soooooo creamy and smooth, a perfect Winter warmer.

500g carrots
500g parsnips
4 large cloves garlic, crushed
120g butter
1 teaspoon ground cumin
1 litre swiss bouillon vegetable stock

1. Boil or steam the carrots and parsnips until just tender and drain well (remembering that the parsnips only need about half the boiling/steaming time of the carrots).

2. Melt the butter in a large saucepan and cook for one minute with the garlic and cumin.

3. Add the carrots and parsnips and cook over a medium heat for five minutes.

4. Add stock and simmer for 10-15 minutes

5. Blend together and serve.