INGREDIENTS
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 qt
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