In a food processor blend the beetroot and ginger until smooth, stopping occasionally to scrape down the sides of the bowl. Add crème fraiche, Thai green curry and blend for a second.

Transfer beetroot to large deep saucepan. Heat gently, slowly add vegetable stock and stir until desired consistency. Do not boil.

Serve warm with Parmesan crisps on the side.

To make parmesan crisps: Preheat oven to 180°C.

Line a baking tray with foil. Using a cup of grated Parmesan cheese, spoon onto the foil, and flatten to make rounds.

Bake until cheese starts to melt. Do not burn.

Remove from oven, cool down, peel off and fold into four.

Serve on the side.