Creamy Parsnip, Carrot, and Celeriac Soup Recipe

Peel the carrots, parsnip, and celery root. Using a mandoline, cut the vegetables into cubes. Place the vegetables in a pot and cover with water.

Add the spices, bring to a boil, and let simmer for 30 minutes until all the vegetables are cooked. Reserve some vegetable cubes for garnish. Blend the soup. Add a little coconut milk. Adjust the seasoning if necessary. Serve in a plate or a bowl and garnish with a few vegetable cubes and some roughly chopped cashews.

Finally, note: Generally, my soup is always very thick. If you prefer it to be more liquid, add a little more water. You can top it with cashews or other nuts, or not! The spice mix consists of about twenty spices, but it can contain up to 40! The main ones are: cinnamon, cardamom, coriander, cumin, turmeric, galangal, ginger, clove, mace, nutmeg, and pepper.