Carrot, ginger potato soup
Preheat oven to 180°C (350°F). Coat carrots in coconut oil and coconut nectar and roast in the oven for 40 minutes. Coat sweet potato in paprika, cayenne pepper and coconut oil, roast in the oven for 30 minutes. Fry onion, garlic and ginger together in a large saucepan for 5 minutes, or until the onion becomes translucent.