Curried Parsnip Soup - cooking recipe

Ingredients

2 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground caraway
1 piece (2 inches) ginger, finely chopped
1/4 tsp red pepper flakes
None None Good pinch ground cloves
1/2 tsp turmeric
1/2 tsp garam masala
2 medium onions, sliced
3 sticks celery, sliced
1 1/2 lbs parsnips, peeled and chopped
1 can (14 oz) coconut milk
6 sprigs fresh thyme
2 None bay leaves
None None Good pinch sumac, to serve
None None Drizzle of honey, to serve (optional)
None None Squeeze of lemon juice, to serve

Preparation

Heat oil in a large, deep saucepan on medium-low heat. Add spices, onion and celery and cook for 15 mins, or until onions and celery are soft.
Stir in parsnips and coconut milk and season. Stir in 1 1/2 quarts water (if needed, add more to just cover parsnips). Tie the thyme and bay leaves into a bundle; add to the pan. Bring to a simmer. Cover and cook for 40 mins, or until parsnips are tender. Puree in a blender. Season to taste.
Sprinkle with sumac, drizzle with honey, if desired, squeeze lemon juice over and serve.