Moroccan Carrot Parsnip Soup with Spiced Yogurt | culture: the word on cheese

Ingredients

• 7 to 8 cups vegetable stock
• 2 teaspoons whole coriander seeds
• 2 teaspoons whole cumin seeds
• 2 tablespoons olive oil
• 1 large yellow onion (chopped (about 2 cups))
• Salt (to taste)
• Ground black pepper (to taste)
• 1 tablespoon minced garlic
• 1 ½ tablespoons grated fresh ginger
• ¼ cup dry white wine
• 1 ½ pounds carrots (coarsely chopped (about 4 cups))
• 1 medium parsnip (coarsely chopped (about 1½ cups))
• 1 medium potato (peeled and coarsely chopped (about 1 cup))
• ½ cup plain (wholefat yogurt)
• ½ teaspoon toasted ground cumin seeds
• Cayenne (to taste)