Preheat your oven to 400°F (200°C). Spread the sweet potatoes, carrots, and parsnips on a baking sheet, drizzle with olive oil, and toss to coat evenly. Roast for about 30-35 minutes until the vegetables are tender and caramelized around the edges.
While the vegetables are roasting, heat a splash of olive oil in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until translucent and fragrant — about 5-7 minutes.
Add the minced garlic and ground ginger to the onions, cooking for another minute until the garlic is fragrant. This boosts the flavor base for the soup.
Once the roasted vegetables are ready, let them cool slightly so they’re manageable, then transfer them to the blender or a large mixing bowl if using an immersion blender. Add a few ladles of vegetable broth and blend until silky smooth.
Pour the blended mixture back into the saucepan along with the remaining broth. Bring to a gentle simmer, allowing the flavors to meld and the soup to warm through for about 10 minutes.
Taste the soup and season with salt and pepper as needed. Adjust the flavor balance, adding a pinch more salt or a splash of lemon juice if you like a little brightness.
Serve this vibrant orange soup hot, garnished with a swirl of cream or a sprinkle of fresh herbs if desired. Enjoy the cozy, velvety texture and rich seasonal flavors.
