Gut - Carrot Parsnip Soup

(Serves 4)

1 medium rutabaga
2 large parsnips (or 3 medium and 4 if they’re very small)
4 medium carrots (you can use any color, orange, yellow or purple or a mix)
1 large yellow onion (or 3 small ones)
1 large clove of garlic
2 teaspoons sea salt
1⁄4 cup melted coconut oil (or olive oil)
2 cups coconut milk (or almond milk), unsweetened 
1 cup vegetable or chicken broth
1 teaspoon paprika
1 teaspoon thyme
1 teaspoon sage
1" 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. 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.  You will 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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