Preheat your oven to 180C. Cut the parsnips into baton shapes (no need to peel) and place them on a baking tray. Peel the onion and slice into thick wedges then add them to the baking tray.
Drizzle with 1 tbsp of olive oil, add a good grind of pepper and 1/4 tsp of salt. Toss together with your hands to coat everything in the oil.Place the baking tray in the oven for 20 minutes, giving the vegetables a stir halfway through cooking.
While the parsnips and onion are roasting, chop the celery and carrot into small chunks and place in a large saucepan with 1 tbsp of olive oil. Place over a medium heat and sauté for 5 mins, stirring occasionally.
Lower the heat and add the garam masala, ground ginger, cumin, ground coriander and crushed garlic. Cook gently for 2 minutes while stirring. Remove from the heat while you wait for the parsnips and onions to finish cooking.
Add the roasted vegetables to the large saucepan along with the bouillon powder and enough boiling water to just cover the vegetables.
Place over a low heat, cover and simmer for 15 minutes or until the carrots are very soft.
Remove from the heat and blend the soup. Add more water while blending, a little at a time, until you reach your desired consistency.
Taste the soup and add the lemon juice and salt and pepper to taste.
Reheat the soup until piping hot and serve garnished with the fresh coriander if using.
