Heat oven to 400 degrees.
Arrange veggies in a single layer on a baking sheet.
Drizzle veggies with olive oil.
In a small bowl combine curry powder, paprika, sage, thyme, garlic powder, cumin, and a large pinch of salt and pepper.
Sprinkle carrots and onions with seasoning and toss to coat.
Salt and pepper the garlic. Fold the corners of the foil up, creating a sealed pouch around the garlic.
Roast veggies for 50 minutes or until carrots are fork tender.
Remove from oven and allow to cool for a few minutes, then transfer carrots and onion to a high speed blender.
Squeeze roasted garlic from the skins and into the blender as well.
Add the vegetable broth and water and blend on high for about 3-5 minutes or until everything is smooth.
Pour pureed mixture into a large pot over medium heat. Stir in coconut milk and white balsamic vinegar.
Cover and cook until heated through. Season to taste with salt and pepper.
Garnish with a drizzle of coconut milk, chopped pistachios and fresh parsley.