Heat 3 tablespoons olive oil in medium pot over medium heat add onion and garlic stirring occasionally until soft and glistening 6 minutes add paprika half of coriander and salt cook until oil turns deep red about 1 minute add carrots parsnips and just enough water to cover about 3 cups

Bring to a simmer and cook until carrots are tender 20 minutes remove veggies with slotted spoon keep cooking liquid until thick and slightly reduced about 10 minutes more season with pepper to taste return veggies to broth

Heat remaining tablespoon oil in small skillet over medium heat add rest of coriander and toast for a minute stir parsley into yogurt season with salt and pepper transfer to serving bowl drizzle on flavored coriander oil spoon vegetables on a platter with some cooking liquid serve with yogurt coriander sauce