Preheat your oven to 400. Add your beets and sweet potato to a baking sheet. Drizzle with coconut oil and place in the oven to roast for 20 minutes.
After 20 minutes, mix in your carrots to the baking sheet and place back in the oven for another 10 minutes, until all veggies are soft and golden.
After veggies have completed roasting, transfer them to a large soup pot.
Add in vegetable broth, cayenne pepper, cumin, ginger, and lime juice. Bring soup to a simmer and cook for 10 minutes.
Remove your soup from the heat and let cool for several minutes before adding it to a blender to puree.
Blend your soup together until it is nice and creamy and return it back to your soup pot.
Stir in your coconut milk, and salt and pepper to taste. Enjoy!