Spiced Carrot and Parsnip Soup

The idea of making the two main ingredients into two separate soups, and then pouring them into the soup bowl so that they swirl together in a pattern, keeping their colours distinct, comes from Alice Waters’ restaurant in Berkeley, Chez Panisse, where her chef, Paul Bertolli, is, in her words, ‘very strong on soups’. It looks and tastes very good, and is only a