Carrot and Celeriac Soup With Spiced Pumpkin Seeds

6 cups homemade chicken stock (can be made vegetarian if preferred, but the flavor of homemade chicken stock can’t be beat!)

1 pound carrots, chopped (Orange and yellow carrots are best for the color. Purple will do in a pinch.)

1 medium-large celeriac bulb, peeled and chopped

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons finely grated fresh ginger

2 teaspoons finely grated fresh turmeric

salt and pepper to taste

whole milk yogurt

spiced pumpkin seeds (below)

1 cup pumpkin seeds

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1 tablespoon olive oil

Simmer carrots and celeriac in a large pot with chicken stock. Cook until the veggies are tender, about 30-40 minutes. Take off heat and cool slightly before blending with immersion blender or in a blender until smooth. (Make sure to get all those extra stubborn chunks hiding at the bottom!) Add coriander, cumin, ginger, turmeric, salt and pepper to taste and stir/blend until incorporated. (If you like an extra kick of flavor, you can notch up any/all the spices.) Add a dollop of yogurt and spiced pumpkin seeds to garnish.

Set oven to 350 degrees F. Mix spices and oil together in bowl. Stir in pumpkin seeds until evenly coated. Spread spiced seeds onto a baking sheet lined with tinfoil. Roast in oven until golden brown, about 10-15 minutes. Give them a good shake/stir about halfway through.