Combine the chopped potatos and carrots with the water in a large sauté pan. Cover and set over medium high heat.Cook for 15-20 minutes, until the water has cooked off and the potatoes and carrots are meltingly soft when cut with a fork.Cut off the heat, add the coconut oil, and let the potatoes and carrots cool for 5 minutes before the next step.Add the cooked potatoes and carrots to the bowl of a high powered blender along with the miso and black pepper. Add 2 tablespoons of coconut milk at a time and blend after each addition. Continue until you reach a thickness you prefer.Serve warm as is or reheat in your sauté pot if you'd like it piping hot. Garnish with a swirl of coconut milk. Enjoy!