Root Ginger Soup

  in Gluten-Free, Recipes, Soups and Stews, Vegan, Vegetarian

2 lbs carrots, chopped
½ lb yams, peeled, chopped
1 parsnip, chopped
1 small rutabaga, peeled, chopped
1 large russet potato, peeled, chopped
1 red onion, chopped
2 tablespoons fresh ginger, minced
¼ teaspoon cinnamon
2 quarts vegetable broth
1 13-oz. can coconut milk
sea salt to taste

Place all ingredients except coconut milk in a large soup pot. Bring to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes, stirring occasionally. Add coconut milk. Blend using an immersion blender until smooth. Season to taste with salt.