Roasted Vegetable Soup

Preheat oven to 400 degrees F (205 degrees C).

Toss Parsnips (2 1/2 cups), Carrots (1 1/2 cups), Apple (1) and Garlic (4 cloves) with Olive Oil (1 Tbsp). Spread out on a large baking tray in a single layer. Roast for 40 minutes, flipping once after 20 minutes.

Meanwhile, heat remaining Olive Oil (1 Tbsp) in a large pot or dutch oven over medium heat. Add Onions (2 cups) and saute until starting to soften, about 5-7 minutes (don't brown).

To the pot add the roasted vegetables, Chicken Broth (4 cups), Cannellini White Kidney Beans (1 can), Red Curry Paste (3 Tbsp), Fresh Ginger (2 tsp), and Kosher Salt (1/2 tsp). Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.

Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed.

Stir in Kemps Half & Half (3/4 cup) and Ground White Pepper (1/4 tsp) until combined. Adjust consistency to your liking with additional broth and season to taste with salt.