Peel the onions, parsnips, carrots and ginger and cut them in small pieces.
Heat a soup pot on the stove with some olive oil and cook the onions until they are translucent. When ready, add the parsnip and carrot. Add 1 tablespoon of cumin and 1 tablespoon of turmeric and let everything simmer together for a bit. Next, add 3 liters of water, bay leafs, ginger and bouillon cubes.
Let the soup simmer for 30 minutes. Take out the bay leafs, blend the soup to a smooth consistency and let it cook for another few minutes.
Serve with a little fresh coriander on top.