TOM YUM ROOT VEGETABLE SOUP
1 Large can Chicken broth
1 Can Coconut milk
Tom-Yum soup paste
1 Onion, roughly chopped
Preheat Oven to 450 degrees.
Combine the chicken broth and coconut milk in a large pot. Add the Tom Yum soup paste to taste.* Add the onions, cover and simmer 20 to 30 minutes.
Cut the rutabaga, parsnips, turnips and carrots into small cubes and place on a cooking sheet. Spray lightly with cooking spray. Roast in oven until the vegetables are slightly charred, about 20 - 30 minutes.
When vegetables are done, add to the soup and simmer for 10 minutes. Enjoy!
*The spice will ease when vegetables are added.