Preheat the oven to 200ºC / 400ºF.
Peel and chop carrots, sweet potato and onion - try to make these smaller in size and equal proportions to ensure everything roasts at the same time.
Line a baking tray with parchment paper. Add the carrots, sweet potato, onion and garlic. Mix the coconut oil, turmeric and cayenne together and pour over the vegetables - make sure all vegetables are evenly coated.
Roast for 15 minutes, take out of the oven and turn the vegetables. This prevents the vegetables from burning.
Roast for another 15 minutes.
Remove from the oven and let the vegetable sit until cooled. Approximately 20 minutes.
Transfer into a blender with the vegetable stock and ginger.
Blend the ingredients until smooth and creamy.
Boil mixture, pour in coconut milk and season with salt.
Pour the soup into serving bowls, garnish with fresh parsley and coconut milk.