Ingredients:

  • 1 lb carrots, peeled and chopped into 1-inch chunks
  • 1 lb parsnips, peeled and chopped into 1-inch chunks
  • 1 lb sweet potato, peeled and cubed
  • 1 large yellow onion, quartered
  • 6 cloves garlic, skin-on
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 6 cups vegetable broth
  • 1/2 cup full-fat coconut milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss carrots, parsnips, sweet potatoes, and onions on a rimmed baking sheet with olive oil, salt, and pepper.
  3. Nestle the garlic cloves among the vegetables and spread them in a single layer to ensure roasting.
  4. Roast for 30–35 minutes until the vegetables are mahogany-colored and slightly charred, and the garlic is soft.
  5. Transfer all roasted vegetables to a stockpot, squeezing the garlic out of its skin.
  6. Pour in the vegetable broth and simmer for 5 minutes to integrate flavors.
  7. Use an immersion blender to process the soup until completely smooth and velvety.
  8. Stir in the coconut milk and lemon juice just before serving.