Roasted parsnip soup

I love me some soup. It's easy, filling and usually full of vegetables when I make it. It's great for taking to work and is pretty easy to make after a long day. I love the subtle hint of ginger in this soup, it gives it a warmth that makes you feel like you're being cuddled. Or maybe I just really like roasted parsnips. And thyme. God I do love thyme! Anyhow, here's how you make this creamy delicious bowl of goodness.

Ingredients
4 parsnips, peeled and chopped
1/2 a swede, peeled and chopped
1 large onion, peeled and quartered
1 carrot, peeled and sliced
2 cloves of garlic, chopped
40g vegan margarine (I used pure)
165ml coconut milk
500ml vegetable stock
200ml soy milk (optional - water is fine but it won't be as creamy)
A pinch of ground nutmeg
1/2 tsp ginger powder
1/2 tsp dried thyme (plus fresh for garnishing - optional)
Salt & pepper to taste

Method
Before you prep anything else, peel and chop the parsnips and onions. Place them on a baking tray, season with salt and pepper, dress with oil of your choice and pop them in the oven to roast. Keep an eye on them and remove them if they start to brown before the rest of the soup base is ready.
Whilst the parsnips and onion is cooking, prep the swede, carrot and garlic.
Melt the margarine on a low heat then add the swede, carrot and garlic. Gently saute for 15 minutes making sure you stir regularly or the garlic will burn.
Add the parsnips, ginger, thyme, nutmeg, swede, vegetable stock and some salt and pepper. Bring to the boil then simmer for 20-30 minutes.
Add the coconut milk then puree the soup. It will probably be pretty thick by this point so add some soy milk or water to thin it down if required.
Check for seasoning then serve, garnished with freshly ground black pepper and fresh thyme.