Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper for roasting vegetables.

Chop carrots, parsnips, sweet potato, and onion into similar-sized pieces for even roasting.

Place chopped vegetables on the baking tray. Drizzle with 2 tablespoons olive oil and toss evenly.

Sprinkle 1/2 teaspoon salt, 1/4 teaspoon black pepper, and dried thyme over vegetables. Toss gently.

Place the tray in the oven and roast for 25–30 minutes until vegetables are golden and tender.

While vegetables roast, mince 2 garlic cloves and set aside for adding to the chowder later.

In a large pot, add 4 cups vegetable or chicken broth. Heat over medium until simmering.

Transfer roasted vegetables to the pot of simmering broth carefully. Stir gently to combine.

Use a blender or immersion blender to partially blend the soup, leaving some chunks for texture.

Stir in 1/2 cup milk or cream if you want a creamier chowder. Heat gently without boiling.

Taste the chowder and adjust salt or pepper as needed. Stir to mix all flavors evenly.

Ladle chowder into bowls and garnish with fresh parsley. Serve immediately while warm.