Ingredients

• 2 tablespoon olive oil
• 1 onion chopped
• 1 garlic clove, crushed
• ½-1 teaspoon dried chilli flakes
• 1 tablespoon grated fresh ginger 
• 5 large parsnips, diced (700g 4½ cups diced)
• 1 teaspoon freshly roasted and ground cumin seeds
• 1 teaspoon ground coriander
• ¾  teaspoon ground turmeric
• ¼ teaspoon amchur (amchoor)-mango powder
• 5 cups stock or water and bouillon cube 
• juice of 1 lime
• Salt and freshly ground ball pepper to taste
• 4 tablespoon plain yoghurt to serve 
• Freshly chopped coriander leaves (cilantro) to garnish

For naan croutons

• 3 tablespoons olive oil
• 1 large store-bought naan
• 1 tablespoon sesame seeds

Instructions

1. Heat the olive oil in a large pot and add the onion, garlic, chilli and ginger and cook 4-5 minutes over low heat.
2. Add the parsnips, season with a little salt, and cook 8 minutes over medium-low heat. Add the cumin, coriander, turmeric and mango powder and cook one minute until the spices are fully blended.
3. Add 4 cups stock and bring to the boil and simmer, covered, for 15 minutes or until the parsnips are soft. Blend the soup until smooth, then blend a in knob of butter to give it a smooth shine. Return tho the pot and stir in the lime juice. Adjust the seasoning and the thickness of the soup if necessary.
4. Making naan croutons: cut the naan in small triangular or square shapes. Heat the oil in a large frying pan and cook on both sides until golden. Remove with a slotted spoon and drain on a kitchen towel. Toast sesame seeds.
5. Ladle the soup, garnish with yoghurt, croutons and sesame seeds. Enjoy.

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