Preheat your oven to 400°F (200°C).

Toss the diced carrots, parsnips, sweet potatoes, and potatoes with olive oil, salt, and pepper until well coated.

Spread the seasoned vegetables evenly on a baking sheet. Roast for about 25-30 minutes, or until they’re tender and lightly caramelized.

In a large pot, sauté the chopped onion and minced garlic over medium heat until translucent, about 5 minutes.

Add the roasted vegetables and pour in the vegetable broth. Bring to a boil, then reduce heat and let simmer for about 10 minutes.

Stir in the coconut milk and blend until smooth using an immersion blender or regular blender.

Taste and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh herbs if desired.