Roasted carrot soup [vegan]

1. Toss the chopped carrots with 1 teaspoon of the high in nutrition pure unrefined organic extra virgin coconut oil and place on a lightly greased cookie sheet. Place in a preheated 400-degree oven and roast for approximately 30 minutes or until the carrots are tender and slightly browned.

2. While the carrots are roasting, finely chop the onion and mince the garlic. In a large stockpot over medium heat, sauté the vegetables until the onions are translucent but not brown. Stir in salt, and spices, cook for a few seconds until fragrant. Add the broth and roasted carrots.

3. Mash carrots or, for a creamier consistency, puree with an immersion blender. Add more water or broth if needed for desired consistency. Heat soup thoroughly. Just before serving, stir in lemon juice. Ladle into bowls and top with a sprinkle of fresh parsley.