Combine all the spices to make the hawaij. Store any unused spice mix in an airtight container in a cool, dry pantry.
Heat olive oil in a medium pot and saute onions until golden brown. Add garlic and saute for 1 minute. Add the tomato paste and hawaij and saute for 2 minutes.
Add the carrots, potatoes, parsnips, celery root, and all but 2 tbsp of the parsley, dill, and cilantro. Pour in the vegetable stock.
Simmer for about 35-40 minutes, until the vegetables are cooked through. Season with salt and pepper.
Ladle into bowls and garnish with herbs and more hawaij.