4lbs of carrots
2lbs of parsnips
1/2 head of garlic
2 red onions
2″ knob of ginger, peeled
1/4 C coriander seeds
1/2 tsp cayenne pepper
10-15 C of vegetable stock
1. peel the carrots and parsnips, cut them into large chunks, drizzle with oil.
2. cut the top off of the half-head of garlic. Drizzle with oil. Wrap in tinfoil.
3. Roast carrots, parsnips & garlic in a 375F oven for about an hour. Turn carrots & parsnips over about halfway through.
4. When they’re done, take them out of the oven.
5. Heat big stock pot over medium heat. Put oil in. Peel and roughly chop onions, and why not, add them to the pot. Stir until they start to soften.
6. chop the ginger and throw that in too.
7. toast the coriander seeds until they brown and start to develop aroma. Grind them in a spice mill (a coffee grinder type device).
8. Add coriander powder (worked out to about 2TB) and cayenne to the pot. Stir it.
9. Add the carrots, parsnips and garlic (without the skins though). Stir it together until everything’s well mixed. Add the soup stock and stir it in.
10. simmer for as long as it takes (about an hour).
11. remove from heat, blend with an immersion blender (or other types if you have the patience).
12. blend dill and oil in a processor of some sort. Drizzle on soup and serve.