Ingredients

o   4 tbsp butter

o   3 shallots, chopped

o   2 cloves garlic, minced

o   1 tsp dried rosemary

o   1 lb parsnips, chopped

o   2 lbs sweet potatoes, peeled and chopped

o   1 15 oz can coconut milk

o   4 cups veggie stock

o   salt and pepper

Directions

1.     In a large pot or dutch oven, melt the butter over medium low heat. Add the shallots and garlic, cooking until translucent (3-5 minutes). Stir in the dried rosemary and cook until fragrant (~1 minute).

2.     Add the parsnips, sweet potatoes, coconut milk, and veggie stock. Season with a hefty pinch of salt and a few cracks of pepper.

3.    Bring to a simmer over medium high heat then allow to cook for 30 minutes or until the parsnips and sweet potatoes are easily pierced with a knife.

4.     Puree the soup until smooth in a blender or with an immersion blender. Season again with salt and pepper.

5.     Serve warm with homemade bread.