Preheat oven to 375 degrees.
In a large bowl, toss together first 5 ingredients. Place in a baking pan and roast for 20 to 30 minutes or until golden and slightly tender.
In a large pot, add chicken broth, roasted veggies, and spices (cumin through coriander), heat over high and boil until veggies are fully tender.
Pour into a blender and puree until smooth. Add back to pot, turn heat on low, and stir in coconut milk. Serve hot.