Potato Soup with Roasted Root Vegetables and Curry

We had 3, 1/2 twice baked potatoes left over and decided to make some soup. Start by chunking up some veggies: We used carrots, turnips, cauliflower and 3 cloves of garlic. Drizzle the veggies with a couple tablespoons of olive oil and a bit of balsamic vinegar. Roast them for 20 min at 400 degrees, turning them in the middle. Set them aside. Mix 3C of the potato pulp, or mashed potatoes, with 2 1/2 qts of any combination of stock and water that you wish. Save the jackets from the potatoes to add later. Heat to a simmer and whisk until the soup is smooth. Add the pieces of veggies and simmer until they are very tender. Use a stick blender or a food processor to chop the vegetables to the desired "chunkiness". Now add back the finely chopped skin of the potato. Add 2T hot curry powder and heat through. This hearty soup is a delicious use for leftover mashed potatoes.