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.
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