Preheat the oven to 400℉. Line a large rimmed baking sheet with parchment. Add the sweet potato, celery root, rutabaga, and parsnips to the baking sheet along with 2 tablespoons of the olive oil and toss to coat. Add the honey, turmeric, cumin, ginger, salt, and pepper and toss again to coat. Bake for 30-35 minutes, tossing once or twice during cooking time.

While the vegetables are roasting, heat the remaining tablespoon of olive oil in a large pot or dutch oven (you can use this same pot to heat the soup in later) over medium to medium-high heat. Add the onion and garlic and a pinch or two of salt and pepper and sauté for 5-7 minutes, or until the onion begins to turn golden brown on the edges. Set aside.

Once vegetables are finished roasting, let cool for a couple of minutes, and then add to a high powdered blender along with the sautéed onion and garlic, and the veggie stock (start with 6 cups, and if you like a thinner soup, add the 7th!). (You will have to do this in a couple batches depending on the size of your blender!) Be super careful when blending hot liquids and leave space in the blender for the soup and steam to expand! Once soup is blended and super creamy, pour soup into the pot and stir in the cream. Season with additional salt and pepper to taste. Serve the soup with a drizzle of cream, a sprinkle of chives, and the cheesy toasts!

Preheat your broiler to high and position the oven rack in the upper third of the oven. Line a baking sheet with parchment or foil. Spread the toasts with the softened butter, and place on the prepared baking sheet. Top them evenly with the grated dubliner. Place under the broiler for a few minutes, watching carefully, until cheese is bubbly and golden. Serve with the soup!