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.