Cook the parsnips, potatoes and carrots with the vegetable stock, a clove of garlic and the bay leaf for about 18 minutes.
Cut the onions and the other clove of garlic and fry them lightly in a little fat. Remove the bay leaf, add the fried onion / garlic and the cream.
Puree everything with the hand blender, mix in some chopped coriander and half a teaspoon of sugar and put it on the stove again for 1 minute. Season to taste with pepper and salt.