Heat a large saucepan and add the bacon, cook for 2-3 minutes until the fat runs.
Add the parsnips and really brown well, then add the turmeric.
Add the onions, garlic, celery and potatoes and cook for a few more minutes.
Add the stock cube and just cover with water then bring to the boil and simmer for 15-20 minutes, or until the veg is cooked.
Add the chestnuts and cook for 5 minutes to soften.
Remove from the heat and gently break up the soup with a potato masher so you have a chunky but not too smooth soup. Leave quite rough.
To make the oil, heat 2 tbsp of the oil and add the ginger gently cook for 2-3 minutes.
Add the spices and cook again for a couple of minutes, do not burn.
When ready spoon straight into the cold oil and stir well.
Re season with salt and pepper and serve with crusty baguette.
Spoon the oil over the soup.