Spicy parsnip soup with raita

serves 4
3 T. olive oil or sunflower oil
1 medium onion, peeled and chopped
1 medium carrot, peeled and sliced
1-2 sticks celery (optional)
300-350 g parsnip
1.5 t. cumin
1 t. coriander
1/4 t. paprika
500 ml veg stock
salt and pepper

for the Raita
2 T. plain yoghurt
1 small clove garlic crushed
1/4 t. salt

Heat oil in saucepan over medium heat. Add onion, stir and cook for a few minutes then add carrot and celery and parsnip. Stir. lower heat. Add enough stock to cover and cook for 6-7 minutes until veggies are softened. Sit in cumin, coriander and paprika, stir. Cook for several minutes. Pour soup into blender.  Blend. Return to saucepan. Add any remaining stock. add salt and pepper. Mix yoghurt, garlic and salt for raita. Serve soup into bowls and garnish with raita.