- 1 medium rutabaga
- 2 large parsnips
- 4 medium carrots
- 1 large yellow onion
- 1 large clove of garlic
- 2 tsp sea salt
- 1/4 cup melted coconut oil
- 2 cups coconut milk, unsweetened
- 1 cup vegetable or chicken broth
- 1 tsp paprika
- 1 tsp thyme
- 1 tsp sage
- 1-inch knob of fresh ginger, peeled and minced
- Sea salt and fresh ground black pepper, to taste
Preheat oven to 400.
Over low-heat, melt the coconut oil if you haven’t already done so.
Chop rutabaga, parsnips, carrots, onion and garlic.
In a large roasting pan or on a large baking sheet, spread the chopped veggies and coat with the coconut oil (or olive oil) and the sea salt and paprika, mixing until well-coated.
Roast until tender, stirring occasionally, roughly 30-45 minutes.
When root vegetables are done (golden and very tender), add them to a large pot with the broth, thyme, sage and minced ginger.
Blend with an immersion blender until desired texture. If you’re blending in a vita-mix or food processor, wait until the veggies are cooled and blend them (with the broth) in small batches as your equipment requires. Add the non-dairy milk here while blending, or you can stir it into the soup pot when re-warming it back up.
When you’re ready to serve, heat the soup over medium-low heat until warm.