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Heat the butter in a 6 to 8 quart heavy duty pot or Dutch oven over medium heat.
Add the onions, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring occasionally, for about 8 to 10 minutes. The onion should be soft and lightly browned.
Add the broth, leeks, parsnips, and potatoes and raise the heat to medium. Simmer for five minutes and then reduce the heat to low.
Add the turmeric and cayenne powder and stir and then simmer for about 20 minutes.
Blend the soup with either a blender (in batches) or an immersion blender. Add more broth if the soup is too thick.
Right before serving, heat the olive oil in a small skillet and cook the garlic, cumin, and mustard seeds for about 30 to 60 seconds. Stir the mixture into the soup.
Season the soup with more salt and pepper to taste.