Roasted Parsnip and Carrot Soup

Ingredients

• 2 lb parsnips, sliced into 1 inch pieces
• 1 medium white onion, quartered
• 5 cloves garlic, whole with the shells kept on
• 10 oz Yukon gold potatoes, sliced into 1 inch cubes
• 1/2 lb carrots, sliced into 1 inch pieces (approx. 1 small bunch)
• 4 tbsp olive oil
• 1 tsp ground ginger
• 1/2 tsp red pepper flakes
• 6 cups low sodium vegetable broth
• salt and pepper, to taste
• 2 tbsp 0% fat plain Greek yogurt
• 1 tbsp cold water (more or less, to taste)
• 2 tbsp fresh parsley, chopped, for seasoning