Preheat your oven to 425°F (220°C). Toss the chopped carrots, sweet potato, parsnip, and onion in a bowl with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.

In a large pot, heat olive oil over medium heat and sauté the grated fresh ginger for 1-2 minutes until fragrant.

Add the roasted vegetables to the pot, pour in vegetable broth and stir. Simmer for about 10 minutes.

Remove from heat and blend the soup until smooth. Adjust the consistency with more broth if needed.

Taste and adjust seasoning. Serve warm with a swirl of coconut milk, garnished with herbs and pumpkin seeds.