Heat the oil in a large saucepan over a medium heat.Add the onion and celery and cook until soft, about 15 - 20 minutes.
Add the minced garlic, grated ginger 1 tsp of ground cumin, 1 tsp of ground coriander and 1 tsp of turmeric.Cook for a minute or two, until the spices release their aromas.
Now add the carrots and parsnips, stir until they are coated in the spices.Pour in the stock, bring to the boil and then simmer for about 20 minutes, stirring occasionally.
When the vegetables are soft the soup is done, use a handheld blender to blend the soup to a smooth consistency. Serve with the topping listed if you like and some good bread.
Stock - I used one vegetable stock cube to make 1.2 litres of stock. Make sure your stock is vegetarian, to make this soup vegan or gluten-free all you need to do is use the relevant stock.
Storing/freezing/reheating - Any leftovers can be stored in an airtight container in the fridge once cooled. It can be reheated on the hob, you may need to add a little water to loosen the soup. This soup freezes well, leave it to cool then transfer to a suitable container. Use within 3 months. Defrost in the fridge overnight then reheat on the hob.
Nutritional Information - is approximate and is calculated using an online nutrition tool. It is based on one serving of four and does not include topping such as yoghurt or seeds.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy. For best results, I recommend weighing all ingredients if possible.