This roasted carrot and parsnip soup is rich in flavour with warm spices, and a natural creaminess thanks to fresh potatoes. It's naturally gluten-free and vegan.
Preheat oven to 400 degrees.
Cut the carrots and parsnips lengthwise into thin 1/2 inch sticks. Toss with 2 tbsp of olive oil, and place on a baking sheet. Bake for 30 minutes, flipping halfway through.
Heat a large pot on medium-low heat. Add the leeks and cook for about 5 minutes until softened, stirring occasionally. Add the minced garlic and potatoes, and cook for an additional 2-3 minutes.
Add the spices, vegetable broth, and roasted carrots and parsnips to the pot. Turn the heat up to medium-high and place a lid on the pot. Cook until the potatoes are soft, about 12-15 minutes.
Blend the soup using a blender or immersion blender until smooth.
*the amount of vegetable broth will depend on how thick you like your soup. We like ours on the thicker side, so 6 cups was perfect. If you want to thin it out a bit more, add more vegetable broth or water.