• 1 1/2 lb parsnips, peeled and cubed
• 2 onions, chopped
• 2 teaspoons garlic cloves, chopped
• 2 to 3 tablespoon oil
• 1/2 to 1 teaspoon cumin
• 1 /2 to 1 teaspoon cardamom
• 1/2 to 1 teaspoon coriander
• 1/2 to teaspoon turmeric
• 1 teaspoon ground ginger
• 4 to 5 cups vegetable or chicken stock

In a skillet sauté  the onion and garlic in the oil. Add the cumin, cardamom, coriander, turmeric and ginger and cook for 2 or 3 minutes, stirring constantly. Add the parsnips and stock and simmer gently until tender, about 1/2 hour to 45 minutes. Puree the soup in batches (or use your immersion blender) and serve hot.

Serves 6 to 8.