I love to curl up on the couch with a bowl full of something delicious on my belly. And this time of year, I love that rich, smoky-sweet flavor you get from roasted veggies. I get both with this healthy, easy to make (one pan and into the blender!) Roasted Carrot & Parsnip soup. Spiced with ginger and garlic, it’s the perfect starter for a big fall meal—or a satisfying vegetarian entrée all by itself.