Coconut-creamy root vegetable soup

We love a good soup in this house.  Right now, anything coconut-creamy is getting devoured.  This soup can be made many different ways depending on what vegetables you pick up at the market.  Serve it with some crusty bread or a winter green salad.  You could even top it with toasted pepitas or other nuts.   Since you already have your oven on and a mess in the kitchen, roast extra vegetables to have as an easy side dish during the week.

Ingredients:
Onion, leeks and/or shallots 
Garlic cloves 
Root vegetables, diced (lsweet potatoes, yams, rutabaga, parsnips)
can of coconut milk
3 cups of chicken broth (see here for making your own)
2 tsp fish sauce
salt to taste
green curry paste (optional, can add to individual bowls to spice this up)

Directions:
1. Toss the diced veggies in olive oil and season salt and roast until tender.  The more caramelized they are, the better.  Do the same with the onions, shallots, leeks and garlic. 
2. In a large pot, add the chicken broth, coconut milk and the cooked veggies and onions.  Cook on medium low until a low boil, add the fish sauce and cook for 2 minutes.  If you need more salt, add it now.
3. Use an immersion blender to blend all the ingredients.
4. Optional- add some green curry paste to spice this up.