Curried Parsnip and Cauliflower Soup

I have been on furlough due to the government shutdown for three weeks and have had some extra time to tackle our Community Supported Agriculture (CSA) veggies that we get weekly in our share from Lancaster Farms. Today, I made some soup using parsnips and cauliflower from the share. You could also add some potato or even some chickpeas if you want to make it heartier (add more spice and liquids accordingly). Here's the recipe I made up (approximately!).

2 T. olive oil
1-2 cloves garlic, crushed
4-5 large parsnips
1 head cauliflower
2 cups chicken broth (may sub veggie broth)
2 cups water
1 t. cumin
1 t. curry
1/2 t. powdered ginger (may use fresh)
salt
paprika for garnish (optional)

Cut parsnips and cauliflower into 3/4 inch pieces, toss with olive oil, crushed garlic, salt & pepper. Roast in the oven for 20-25 minutes until slightly tender (but not mushy). I then added the veggies to some water I used to steam some cabbage (stuffed cabbage roll recipe to come!), but you can use water or any veggie broth. Then I added chicken broth for some extra flavor. You want to have enough liquid to just cover the veggies, about equal parts water and stock. Add the cumin, curry and ginger and some salt (use suggested amounts above or to taste). Stir and bring to a boil, then let simmer until the veggies are fully cooked, about 10 minutes. Blend with an immersion blender (or transfer to a food processor) and add paprika for garnish. Serves 4-6. Enjoy!