I made this from just what I happened to have in, looking a bit worn out and sorry for themselves really - but it turned out to be a good sweet combo for a mildly spicy soup tha I'll probably do again:
This makes four massive portions
tablespoon ground coriander
2 teaspoons ground cardomom
ghee or veg oil
three or four parsnips
one sweet potato
1.5 litres chicken stock
Fry the onion in some ghee until starting to brown, add the spices and warm them through, but be careful not to over-heat
Add the stock and the other veg, which need to to be chopped.
Cook until tender, upto 1/2 an hour depending on toughness and age of the roots!
Puree - reheat if necessary
serve with a little melt of ghee or butter and some broken walnut pieces sprinked on the top ...