Preheat your oven to 400 degrees.

Lay carrots, apple, and squash on two baking sheets. Drizzle with a tablespoon of coconut oil and transfer into the oven. Roast for 25 minutes, until everything is soft and golden.

In a large soup pot, heat up a tablespoon of coconut oil and saute shallots for several minutes. Pour in your vegetable broth and sprinkle in turmeric, paprika, and sage. Simmer for 2 minutes then remove from heat.

Once your carrots, apple and squash are finished roasting, transfer them into the soup pot

Using an immersion blender, blender together your roasted items with your broth until your soup is nice and creamy,

Stir in your cup of coconut milk and simmer ingredients together on low for 3 minutes.

Serve up in your favorite soup bowls. Garnish with a sprig of thyme, sea salt and freshly ground black pepper to taste. Enjoy!