In a 3.5 quart dutch oven over medium/high heat, cook potatoes and parsnips in oil. Add a generous pinch of salt/pepper. Stir while cooking for 10 minutes or until lightly browned and beginning to soften.

Add roasted garlic and water. Bring to a boil then reduce heat to medium and simmer until largest chunks are tender.

Remove pot from heat and carefully puree with immersion blender. Taste and add salt/pepper as needed.

Reduce heat to medium/low and return pot to heat. Stir in plain yogurt and add water (or milk) until soup reaches desired consistency. (I usually add 1/2 cup of milk to get it to my preferred thickness) Stir and heat soup until hot and ready to serve.

Serve topped with fresh parsley and smoked paprika.