Tadka-Topped Roasted Root Soup

roasted root vegetables (I used a mix of parsnips, turnips, yellow beets, and sweet potatoes roasted with olive oil and salt for about 35 minutes at 400°F)

chicken stock, preferably homemade

garlic, coarsely chopped

Salt

Cilantro, for garnish

whole brown mustard seeds

whole cumin seeds

red pepper flakes

garlic, finely and evenly minced

ghee or high-heat oil like safflower