2 carrots, peeled + chopped

1 parsnip, peeled + chopped

1 large sweet potato, peeled + chopped

1 rutabaga, peeled + chopped

4 c. low-sodium vegetable broth

1 c. canned light coconut milk

1 T. maple syrup

1 t. dried time

1/4 t. dried rosemary

Preheat oven to 400F

Place carrots, parsnip, sweet potato + rutabaga on sheet tray in the oven. Roast for 40 minutes.

Transfer vegetables and the rest of the ingredients to a blender + blend until smooth.

Heat before serving.