In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 5 minutes.

Stir in the carrots, parsnips, sweet potatoes, and regular potato. Cook for another 5 minutes, allowing the vegetables to slightly caramelize.

Pour in the vegetable broth and add the thyme and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until the root vegetables are tender.

Using an immersion blender (or transferring in batches to a regular blender), blend the soup until smooth and creamy.

Return the blended soup to low heat. Stir in the Eden Foods Rice Flakes and cook for another 5 minutes, blend again, and continue to cook until desired thickeness.

Spoon off the cream from the top of the coconut milk and reserve for serving. Stir in the rest of the coconut milk, mixing well, and season with salt and pepper to taste. Let it simmer for a couple more minutes.

Ladle the soup into bowls and garnish with reserved coconut cream, chili crisp, and fresh parsley if desired. Serve warm.