Every now and then...approximately once a year, to be precise...we manage to roast so many winter root vegetables that we have leftovers.
You might wonder, given how frequently we roast them, that there aren't leftovers more often. I blame parsnips. You see, we'll start out with the best of intentions to stop eating before the bottom of the pan, but then there will be a parsnip, and the only way to get to the parsnip will be to eat the carrot above the turnip above the yam that's covering it. It's entrapment by parsnip. That's totally a thing. Look it up.
In any event, if you should ever find yourself with leftovers (to roast, simply cut your carrots, parsnips, turnips, and/or yams into equal-sized chunks, toss liberally in olive oil and—if you'd like—a couple cloves of pressed garlic and some chopped fresh thyme, then roast at 425°F for about an hour, stirring every 15 minutes, till caramelized and tender)...if this serendipitous and rare occurrence of abundance should ever happen to you, here's what you do:
1. Remove serendipitous leftovers from fridge.
2. Put in a pot.
3. Cover (almost to the top) with good-quality, flavorful veggie broth.
4. Bring to a simmer.
5. Blend with an immersion blender until desired consistency. (If it's too thick, you can add more broth, but note that thicker also means more roasted veggie flavor.)
6. Add a slosh of cream, and adjust salt to taste.
7. Serve warm, garnished with nasturtiums and/or a bit of chopped parsley.