1 large sweet potato, peeled and chopped into 1" dice
1 parsnip, peeled and diced
1 rutabaga, peeled and chopped into 1" dice
2 carrots, peeled and diced
1 poblano chili, seeded and chopped into 1" strips
1 cup coconut milk
1 quart (4 cups) vegetable stock
1 1/2 tsp salt
1/4 tsp fresh minced rosemary
1/4 tsp cayenne pepper
1 tbsp pure maple syrup
1 tsp fresh minced thyme
Preheat oven to 400 degrees.
Place a piece of tin foil on two cookie sheets and generously spray each with cooking spray. On one cookie sheet, place the diced carrots, parsnips and poblano chile. On the other cookie sheet, place the sweet potato and rutabaga.
Place both cookie sheets in the oven and roast veggies until tender --- about 35 minutes. The sheet with the carrots may be done first; be sure to check periodically.
When all veggies have finished roasting, remove from oven and very carefully transfer to a high-speed blender. Add the coconut milk, stock, thyme, rosemary, maple syrup, cayenne pepper and salt. Place the top tight on the blender and process soup until very, very smooth and velvety. If you don't have a good blender, try either an immersion blender or a food processor. If you have a Vita-Mix, use it for this recipe!
When the soup is smooth, serve immediately or pour into a large pot and re-heat on the stove briefly. Season with additional salt to taste.