Spiced Parsnip Soup with Smoked Paprika Almonds

Ingredients:

• 1 tbsp Canola Oil
• 1 Onion chopped
• 1 tbsp Ginger fresh, minced
• 2 cloves garlic minced
• 1 tsp cumin ground
• 2 tsp Tumeric ground
• 1/2 tsp Coriander ground
• 1/4 tsp cinnamon ground
• 1 lb Parsnips peeled and chopped
• 2 large Carrots peeled and chopped
• 4 cups Vegetable Broth
• 1/4 tsp salt and pepper
• Smoked Paprika Almonds
• 1 tbsp Canola Oil
• 1 cup Whole Raw Almonds roughly chopped
• 1/2 tsp Smoked Paprika
• 1/2 tsp Salt

Instructions:

1. Smoked Paprika Almonds: In a skillet, heat oil over medium low heat. Add almonds, paprika and salt. Stir and pan roast for about 3 minutes or until fragrant and toasted. Set aside to cool.
2. In a soup pot, heat oil over medium heat. Cook onion, ginger and garlic for 3 minutes or until softened. Stir in cumin, turmeric, coriander and cinnamon.
3. Add parsnips, carrots and vegetable broth. Bring to a boil; cover and simmer for about 25 minutes or until vegetables are tender. Using an immersion blender, puree soup until smooth. Stir in salt and pepper.
4. Ladle soup into bowls. Garnish with almonds to serve.