Ingredients

The following ingredients have 8 Servings
  • 2 large sweet potatoes (peeled and cubed)
  • 4 large carrots (peeled and roughly chopped)
  • 1 large onion roughly chopped
  • 3 stalks celery (roughly chopped)
  • 1 large red bell pepper (roughly chopped)
  • 1 bulb garlic + 1/2 tbsp. olive oil
  • 1/4 c. coconut oil (melted)
  • 1 tsp. kosher salt
  • 1 tsp. thyme
  • 1/2 tsp. freshly ground black pepper
  • 3 c. vegetable broth

Instruction

  • Preheat your oven to 400 F. Line a baking sheet with foil, parchment paper, or a silicone baking mat.
  • In a large bowl, toss your chopped vegetables in your coconut oil. Season with salt, thyme, and black pepper; mix well.
  • Roast for 35-40 minutes, until the sweet potatoes and carrots are tender when pierced with a fork.
  • In a blender, food processor or with an immersion blender, adding 1 cup of vegetable broth at a time until vegetable puree is smooth. Taste and adjust seasonings as needed.