Sweet Potato Parsnip Bisque

Preheat oven to 375°F and line a baking sheet with parchment paper.

Toss the sweet potato cubes (2 cup) and parsnips (2 medium) with grapeseed or coconut oil (1.5 tbsp), then spread evenly on the baking sheet.

Roast for 30 minutes, until the vegetables are tender. Start 30m timer

Once vegetables are cooked, heat the remaining grapeseed or coconut oil (1.5 tbsp) in a large heavy bottomed pot.

Add the garlic (2 clove) and ginger (1 tsp) and sauté until the garlic turns slightly golden. Be careful not to burn it.

Add the roasted [sweet potato cubes] and [medium parsnips], and cannellini beans (2 cup) (reserve a handful for garnish).

Stir in the coconut milk (2.5 cup) and water (2 cup).

Bring to a boil, then stir in the Better Than Bouillon or 1 bouillon cube or 2 cups vegetable broth (1 tbsp), and reduce to a low simmer.

Cook for 10 minutes. Start 10m timer

Remove from the heat and stir in the black pepper (1 tsp) and cayenne pepper (0.5 tsp).

If you have an immersion blender use it to puree the soup until silky smooth. If you do not have one, allow it to cool until you can transfer it to a blender to blend.

Serve the bisque garnished with [fresh arugula], [cilantro], or [parsley], and a sprinkling of the reserved [cannellini beans].