Roasted Vegetable Soup #2


onion (chopped)
parsnip (chopped)
beets (chopped)
garnet yams or other sweet potato
coconut oil
salt (to taste)
2 teaspoons
ground cumin
1 teaspoon
ground cardamom
1⁄2 teaspoon
ground turmeric
1⁄2 teaspoon
ground cinnamon
1⁄4 teaspoon
ground cloves
ground black pepper (to taste)
1 can
full fat coconut milk
water or stock (I use water)
1 teaspoon
lemon juice (or apple cider vinegar)


Preheat oven to 400 degrees.

Place the chopped vegetables in a roasting pan large enough to hold in a single layer; dont crowd. Add enough coconut oil to coat the vegetables. Toss to coat and sprinkle with salt. Roast until soft about 20 minutes stirring around in pan halfway through. 

Meanwhile, coat the bottom of a large soup pot with coconut oil. Fry the spices in the coconut oil on medium/low flame for 30 seconds or until they become fragrant, don't let them smoke. Add the roasted vegetables, coconut milk and a can of water or broth. Cover and bring to a boil. Simmer for about 20 minutes. 

Using an immersion blender, blender or food processor, puree the soup adding more water or broth to get the consistency you want.

Balance the flavor with a bit of lemon juice or apple cider vinegar.  (Recipe #731)