Ingredients:

  • 2 cups (300g) carrots, chopped into 1-inch chunks
  • 1 cup (150g) parsnips, cubed
  • 1 large (150g) yellow onion, quartered
  • 1 large (150g) red bell pepper, seeded and chopped
  • 6 cloves (30g) garlic, peeled and smashed
  • 3 tbsp (45ml) olive oil
  • 1 tsp (5g) dried thyme
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) black pepper
  • 4 cups (950ml) vegetable broth, low sodium
  • ½ cup (120ml) full-fat coconut milk
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C) and line a rimmed sheet pan with parchment paper.
  2. Toss carrots, parsnips, onion, red pepper, and garlic with olive oil, thyme, salt, and pepper on the sheet pan.
  3. Spread vegetables in a single layer and roast for 30–35 minutes, rotating halfway through, until edges are charred and mahogany-colored.
  4. Transfer roasted vegetables and all pan drippings into a blender.
  5. Add warmed vegetable broth and coconut milk; blend on high for 60 seconds until smooth.
  6. Pour soup into a pot over medium-low heat, stir in fresh lemon juice, and adjust salt to taste.
  7. Garnish with chopped fresh parsley before serving.