Egyptian Lentil Soup

5 cups vegetable stock
1 cup red lentils
1 red onion, chopped
1 small head cauliflower, chopped
2 teaspoons curry powder
1 teaspoon ginger powder
½ teaspoon coriander powder
1 parsnip, peeled, shredded
1 carrot, peeled, shredded
1 tablespoon tamari
sea salt and black pepper to taste

1. Add stock, lentils, onion, cauliflower and spices to a large pot, bring to a boil, reduce heat, and simmer until lentils are soft, about 30 minutes.
2. Puree using a hand blender.
3. Add the carrots, parsnip, and tamari and simmer until veggies are tender, about 12-15 minutes. Season with salt and pepper to taste.