Spiced Roasted Parsnip Soup

• 4 medium parsnips, cubed
• 2 medium carrots, cubed
• 1 medium onion, cut into 8 pieces
• 4 medium tomatoes, cut into 8 pieces
• 3 garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon coriander seed
• 12 teaspoon black mustard seeds
• 1 teaspoon ground cumin
• 12 teaspoon powdered turmeric
• salt and pepper
• 3 14 cups vegetable stock or 3 14 cups chicken stock
• 12 lemon, juice of
• fresh parsley, chopped

1. Preheat oven to 350 degrees.
2. place all the vegetables including the garlic into a large bowl, add the olive oil, spices, seasoning and mix together.
3. Transfer mixture onto a baking tray and roast in the oven until the vegetables are soft and beginning to brown.
4. Remove vegetables from the oven and place in a blender of food processor and blend thoroughly, adding hot stock through the spout until the desired consistency is reached.
5. Add salt and pepper.
6. Add a squeeze of lemon juice to each bowl and garnish with parsley.

parsnips, carrots, onion, tomatoes, garlic, olive oil, coriander seed, black mustard seeds, ground cumin, powdered turmeric, salt, vegetable stock, lemon, fresh parsley

Taken from www.food.com/recipe/spiced-roasted-parsnip-soup-222641 (may not work)