Ingredients with an asterisk (*) are for roasting. I just coated them with a little bit of olive oil, salt, and pepper, covered with aluminum foil, and placed into a pre-heated oven at 350 degrees. I let it cook for about 45 minutes, just till it was soft.
Saute onions. Add spices and saute with onions. It's the turmeric in the curry powder that turns the onions a glowing yellowish color. The heat also makes the other spices (cumin and coriander) more fragrant and flavorful.
Add the other non-roasted ingredients and let cook for a while, till they're semi-soft.
Add the roasted veggies and let them all cook together for a while.
Blend it all together. I used an immersion blender, but you can use a regular blender, or a ricer, or a food mill. I like it a little on the rustic side, so not like a puree, not like baby food. Also, I tend to like these soups on the thicker side, but if you like them on the thinner side, just use more liquid when cooking.