Set the oven on its lowest possible setting

Chop the bread and coat with 1 tablespoon of coconut oil and the cinnamon

Spread bread evenly on a cookie sheet and place in the low oven for around 45 minutes, stirring occasionally

Watch croutons to prevent from burning, remove from oven when nice and dry / crispy

Peel and chop the carrots and parsnips, peel and dice the yellow onion and garlic

Place your Le Crueset Soup Pot on the stove over medium heat

Add to your pot 1 tablespoon of coconut, when the oil is hot but not smoking add the yellow onion diced.

Cook the onions for 5-7 minutes, stirring occasionally

Once the onion starts to turn translucent add the diced garlic, turmeric and a pinch of salt

After cooking for another 2 minutes add the carrots, parsnips, vegetable broth, coconut milk and sriracha

Bring soup pot to a boil and then lower to a medium-low heat and simmer for 30 minutes

Once the carrots and parsnips are very tender your soup is ready to blend

Use an immersion blender, or in a blender carefully blend soup until smooth

Serve soup topped with cinnamon croutons and enjoy!