Tadka Topped Roasted Root Soup recipes

Ingredients

• 1 cup roasted root vegetables (I used a mix of parsnips, turnips, yellow beets, and sweet potatoes roasted with olive oil and salt for about 35 minutes at 400°F)
• 1 1/2 cups chicken stock, preferably homemade
• 1 clove garlic, coarsely chopped
• salt
• cilantro
• 1/2 teaspoon whole brown mustard seeds
• 1/2 teaspoon whole cumin seeds
• 1/8 teaspoon red pepper flakes
• 1 clove garlic, finely and evenly minced
• 2 teaspoons ghee or high-heat oil like safflower

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