1 medium onion, roughly chopped
1 clove garlic
4 parsnips, peeled and chopped into chunks
2 carrots, peeled and chopped into chunks
3 tsp ground cumin
one small chunk of fresh ginger, about 1cm cube
1 tsp ground coriander
½ tsp turmeric
700ml vegetable stock
small bunch of coriander to serve
Preheat the oven to 180.
Place all the vegetables into a large bowl. Thoroughly coat with olive oil and the spices.
Place on a baking tray and roast until soft and golden (about 30-40 minutes).
Remove from the oven and place in a blender with the hot stock. Add seasoning to taste.
Sprinkle with the chopped coriander and serve.