Preheat oven to 450 degrees F. In a large mixing bowl, toss together apples, parsnips, sweet potatoes, onion, oil, salt, and pepper. Arrange evenly in an 11x17-inch pan with an edge. Place in lower third of oven and roast for 45 minutes, stirring vegetables and rotating pan every 15 minutes. When everything is fork-tender and nicely browned, remove from oven and set aaside until cool enough to handle.
Working in batches, puree apple-vegetable mixture, sage, and thyme in a blender or food processor, adding enough rice milk to allow soup to move freely. Process each batch for 2 minute to ensure a smooth texture.
Pour soup into a mediium saucepan. Stir in any remaining rice milk. Simmer gently for 15 minutes to infuse flavors.

2 pound sweet apples, peeled, cored, and quartered
1 pound parsnip, peeled and cut into 1-inch dice
1.5 pounds sweet potatoes, peeled and cut into 2-inch dice
1 large yellow onion, cut into 6 pieces, layers pulled apart
3 tablespoon oil (not olive oil)
1 teaspoon salt
1/4 teaspoon ground black pepper
10 sage leaves, thinly sliced
2 teaspoon fresh thyme leaves
8 cups plain rice milk