Curried Roasted Root Veg Soup

• 4 medium parsnips, peeled and chopped
• 4 medium carrots, peeled and chopped (I would suggest you chop them a little bit smaller than the parsnips, as they take longer to cook)
• 2 tsp coriander seeds
• 1 tsp cumin seeds
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• 1/2 tsp turmeric
• 1 medium yellow onion, chopped
• 2 clove garlic, finely chopped
• 1 thumb-size piece fresh ginger, grated
• 2 tbsp vegetable oil
• 2 1/2 cup water or vegetable stock
• 4 tbsp natural yogurt or creme fraiche

1. In a dry pan, heat the cumin seeds and coriander seeds until they are fragrant and beginning to pop slightly.
2. Grind them up in a pestle and mortar (if you don't have one, skip this step and just use ground cumin and coriander)
3. Pour 1 tablespoon of vegetable oil around the sides of a large bowl, add the vegetables, spices and some salt and ground black pepper.
4. Mix up with your hands.
5. Spread the vegetables out on a baking sheet and put into a 180C oven for 20-25 minutes, turning them around halfway through
6. When the vegetables are a bit browned, get a large soup pan on a medium heat and heat the other tablespoon of oil
7. Saute the onion until soft, then add the garluc and ginger and saute for another minute
8. Scrape the roasted vegetables into pan and then add the water or stock and turn up the heat to bring it to a boil
9. Turn down the heat again and simmer the soup for 12-15 minutes
10. Blend the soup, either in the pan with a stick blender, or in a liquidizer.
11. Either way, please be very careful with hot liquid!
12. Serve soup with yogurt or creme fraiche spooned into the middle, with a warm roll or a warm naan bread ;)

parsnips, carrots, coriander seeds, cumin seeds, cayenne pepper, paprika, turmeric, yellow onion, clove garlic, fresh ginger, vegetable oil, water, natural yogurt

Taken from cookpad.com/us/recipes/350110-curried-roasted-root-veg-soup (may not work)