Place vegetables on a sheet pan, drizzle with olive oil and season with 1 teaspoon kosher salt and black pepper to taste; toss in the fresh herbs and roast for 35 minutes or until vegetables are fork tender.
Discard the herbs and place roasted vegetables in a large soup pot.
Add stock, cream and turmeric and season with an additional ½ teaspoon salt; stir and bring to a boil.
Puree using an immersion blender – taste for seasoning and serve.