2 carrots, peeled and chopped
1 parsnip, peeled and chopped
2 large sweet potatoes, peeled and chopped
4 cups vegetable broth
1 cup coconut milk
4 Tbsp Heavenly Rosemary olive oil
4 Tbsp Heavenly Maple balsamic
1 1/2 tsp dried thyme

Preheat oven to 400 degrees.
Line 2 baking sheets with aluminum foil.
Toss chopped vegetables with 2 Tbsp each of olive oil and balsamic.
Spread on baking sheets.
Roast until tender – about 40 minutes.
When cool, transfer to a blender.
Add broth, milk, 2 Tbsp each of olive oil and balsamic, and thyme.
Blend until smooth.
Heat before serving and garnish with fresh thyme or rosemary.