Curried Parsnip Soup

Ingredients:
2 tbsp sunflower oil
3 garlic cloves, crushed
1 onion, chopped
2 green chillies, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground turmeric
5 parsnips, peeled and chopped
5 cups vegetable or chicken stock
Juice of about 1/2 lemon
Salt and ground black pepper
Plain yoghurt and wedges of naan bread to serve

Instructions:
1. Heat the oil in a large saucepan. Add the garlic, onion and chillies, and cook gently for about 4 minutes. Stir in the cumin, coriander, ginger, turmeric, and parsnips, then pour in the stock. Bring to the boil and reduce the heat. Simmer the soup for about 20 minutes, until the parsnips are tender.
2. Process the soup in a food processor or blender until smooth. Stir in the lemon juice and salt and pepper to taste. Serve the soup topped with a little yoghurt and sprinkled with mint, with wedges of naan bread on the side.

Taken from 500 Soups