Clean the carrots and parsley roots and cut into small cubes. Do the same with the slightly larger onion.
Put the whole thing in a saucepan, just cover it with water and bring to the boil, then add the jacket potatoes, also chopped up, and simmer until the vegetables are soft.
Puree the vegetables with a hand blender, gradually adding the coconut milk and then seasoning with salt and pepper. If you like, you can also add some liquid honey. Now garnish the soup with parsley and serve.
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