Boil the frozen parsnips in 500ml salted water for 4–5 mins.
Meanwhile, sauté the shallots and ginger in a large separate pot with the oil until translucent.
Next, add the parsnips and the cooking water to the shallots and blend using a hand blender. Add the carrot mash pellets and mix everything well. Season to taste with salt, pepper and nutmeg, bring to the boil again and mix in the cream.
Portion the soup into four bowls or cups, sprinkle with the spring onions and serve.