INGREDIENTS
2
medium carrots
1
medium parsnip
1
small turnip
2
large sweet potatoes
1
leek
4
celery branches (keep the leafs - they're going in the soup too!)
1
medium yellow onion
1 tbsp
coconut oil
1
" piece of fresh ginger, skin removed
2 tsp
fresh thyme
6 cups
water
2
vegetable broth cubes
Salt and pepper