Carrot And Parsnip Soup With Coconut And Tamarind

• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 2 tablespoons sunflower oil
• 1 onion finely chopped
• 2 garlic cloves crushed
• 2 1/4 cups carrots finely chopped
• 9/16 pound parsnips finely chopped
• 3 3/4 cups vegetable stock
• 5/8 cup coconut milk
• 1 tablespoon tamarind
• salt

1. In a small frying pan, dry-roast the coriander and cumin seeds until lightly roasted, then crush with a pestle and mortar and set aside.
2. Heat the oil in a large saucepan, and gently fry the onion and garlic until very soft, then add the dry-roasted spices. Add the finely chopped carrots and parsnips to the pan and cook slowly for 10 minutes, then pour in the stock and cook for 50-60 minutes.
3. Leave to cool slightly, then place the vegetable mixture in a blender or food processor with the coconut milk and tamarind and puree until smooth.
4. Season to taste, return to the pan and heat through. Serve hot.

coriander seeds, cumin seeds, sunflower oil, onion, garlic, carrots, vegetable stock, coconut milk, tamarind, salt

Taken from www.yummly.com/recipe/Carrot-and-Parsnip-Soup-with-Coconut-and-Tamarind-1556593 (may not work)