How to Cook Appetizing Curried Roasted Root Veg Soup

Curried Roasted Root Veg Soup.

You can have Curried Roasted Root Veg Soup using 13 ingredients and 9 steps. Here is how you achieve that.

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

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