Roasted Sweet Potato, Parsnip, and Carrot Soup

Stay warm this holiday season with this yummy soup!


2 large sweet potatoes

5 large carrots 5 large parsnips

1/4 cup garlic infused olive oil

2 cups full fat coconut milk

6 cups vegetable broth

2 tsp. sea salt

2 tsp. black pepper

1 tbsp. minced ginger

1 tsp. curry powder

1/4 tsp. cayenne pepper


Pre-heat the oven to 400 degrees and cover 2 baking sheets with parchment paper. Next spread all of the veggies over the baking sheets and drizzle 3 tbsp. olive oil over the veggies. Roast the veggies in the oven for about 20-25 minutes. Next, in a large soup pot add the roasted veggies, the remaining tablespoon of olive oil, and broth together. Using an immersion blender, blend the mixture until there aren’t any chunks left. On medium heat, add the coconut milk, ginger, spices, salt, and pepper to the mixture and let simmer for 30 mins. Serve hot and enjoy! For more great recipes click HERE