Spicy Roasted Parsnip Soup

• 2 tablespoons olive oil
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed, plus extra to garnish
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon mustard seeds
• 1 large onion, cut into 8 chunks
• 2 garlic cloves
• 675 g parsnips, diced
• 2 plum tomatoes, quartered
• 1 1/4 liters vegetable stock
• 1 tablespoon lemon juice

1. Heat oven to 220C/fan 200C/gas 7.
2. In a bowl, mix together the oil and spices.
3. Add the vegetables and mix well. Spread over a heavy baking sheet, then roast for 30 mins until tender.
4. Spoon into a food processor or liquidiser with half the stock and process until smooth.
5. Pour into a pan with the remaining stock, season, then heat until barely simmering.
6. Remove from the heat and stir in the lemon juice. Garnish with cumin seeds.

olive oil, coriander seed, cumin, ground turmeric, mustard seeds, onion, garlic, parsnips, tomatoes, vegetable stock, lemon juice

Taken from www.food.com/recipe/spicy-roasted-parsnip-soup-483781 (may not work)