Curried Parsnip Soup with Coconut Milk

Roasted Parsnips

If you have root vegetables piling up (I might be in the minority here), you can do this:

Preheat your oven to 425.

Peel and roughly chop enough of them to fill up two regular-sized baking sheets (spaced as I did above so you get some roasty bits and don't end up steaming everyhing.) Here, I did about 10 large parsnips (you could do carrots or a mix of carrots and parsnips), 3 big yams (or 5ish smaller ones), and one large onion. Cut a squash in half (acorn, butternut, sugar pumpkin) and take out the seeds. (You could also do all squash or all yams.)  Rub everything with olive oil and salt. Turn the squash upside down and roast everything together until super soft, about 45 minutes depending on your oven.

In a couple batches, put roasted veggies in your blender and food processor with enough water to make everything run smoothly. Pour puree into a big soup pot Add 1 Tb. curry powder, salt (don't skimp), juice from a large lime, one can of coconut milk, a couple tablespoons of brown sugar, and more water to your liking. (I don't like my pureed soups too thick.) Bring to a simmer and taste, adding more of anything and maybe adding some cayenne if you're a spice lover.

Serve just like it is or with yogurt, chopped cilantro, shredded coconut, or thinly sliced green onions on top.