Preheat your oven to 400°F (200°C). Spread chopped carrots, sweet potatoes, and parsnips onto a baking sheet, then drizzle with olive oil and sprinkle with curry powder. Toss to coat evenly and roast for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
In a large pot, pour in the roasted vegetables, including any juices from the tray, and add vegetable broth. Bring to a simmer over medium heat and cook for 10 minutes to meld the flavors.
Use an immersion blender to carefully blend the soup right in the pot until smooth and velvety. Alternatively, transfer the mixture in batches to a blender and blend until creamy, then return to the pot.
Stir in the coconut milk and ground ginger, then adjust the seasoning with salt and pepper to taste. Let the soup simmer gently for another 5 minutes, allowing the flavors to mingle and the soup to warm through.
Check the soup’s consistency and flavor, adding more salt, pepper, or coconut milk if desired. The soup should be smooth, warm, and inviting with a slight richness from the coconut milk.
Serve the soup hot in bowls, garnished with fresh herbs if you like, and enjoy its vibrant color and creamy texture as a comforting, nourishing meal.
