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Creamy Root Vegetable Soup

This creamy root vegetable soup is both comforting and nourishing! You wouldn't know it's paleo, low carb, dairy-free, gluten-free, and AIP friendly!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 cups
Calories: 196 kcal
Course: Side Dish , Soup
Cuisine: Vegan , AIP

Ingredients

  • 1 tablespoon ghee
  • 1 onion (medium; chopped)
  • 4 cloves garlic (minced)
  • 2 apples (approx 1 1/2 cups; peeled & diced--use chayote squash for low carb)
  • 1 1/2 cups celery root (peeled and diced)
  • 1 cup parsnip (peeled & diced--use turnip for low carb)
  • 1 cup Japanese sweet potato (peeled & diced--see notes for low carb)
  • 2 cups water
  • 2 cups homemade stock
  • 2 teaspoons oregano
  • 1 teaspoon salt (or to taste)
  • 1 cup full-fat coconut milk

Instructions

    Cup of Yum
  1. Preheat a large stockpot over medium heat.
  2. Add fat and let it heat a bit.
  3. Saute onion for 2-3 minutes until soft.
  4. Add garlic, cook for one minute and add all diced root vegetables. Saute until starting to soften, about 10 minutes, stirring occasionally.
  5. Add the water, stock, oregano, and salt.
  6. Bring to a simmer and cook until all root vegetables are fork tender.
  7. Using a blender or food processor, puree the soup along with the coconut milk until smooth. Taste and add additional salt if desired. (Note from Adrienne: This is my favorite stick blender!)

Notes

  • Coconut oil or olive oil can be used instead of ghee for AIP. 
  • For low carb, sub chayote squash or peeled zucchini for the apples.
  • Use turnip instead of parsnip for low carb.
  • Any variety of sweet potatoes can be used instead of Japanese, however it will change the color. Use more celery root, or use radishes or jerusalem artichoke for low carb.
  • You can use chicken or vegetable stock – see this homemade version of a vegetable broth mix. This is a good option if you'd rather purchase broth.
  • See this great homemade option for coconut milk if you would like to make your own.
  • Coconut oil or olive oil can be used instead of ghee for AIP. 
  • For low carb, sub chayote squash or peeled zucchini for the apples.
  • Use turnip instead of parsnip for low carb.
  • Any variety of sweet potatoes can be used instead of Japanese, however it will change the color. Use more celery root, or use radishes or jerusalem artichoke for low carb.
  • You can use chicken or vegetable stock – see this homemade version of a vegetable broth mix. This is a good option if you'd rather purchase broth.
  • See this great homemade option for coconut milk if you would like to make your own.

Nutrition Information

Calories 196kcal (10%) Carbohydrates 25g (8%) Protein 3g (6%) Fat 11g (17%) Saturated Fat 9g (45%) Cholesterol 6mg (2%) Sodium 765mg (32%) Potassium 466mg (13%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 3356IU (67%) Vitamin C 13mg (14%) Calcium 63mg (6%) Iron 2mg (11%) Net Carbohydrates 20g

Nutrition Facts

Serving: 6cups

Amount Per Serving

Calories 196

% Daily Value*

Calories 196kcal 10%
Carbohydrates 25g 8%
Protein 3g 6%
Fat 11g 17%
Saturated Fat 9g 45%
Cholesterol 6mg 2%
Sodium 765mg 32%
Potassium 466mg 10%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 3356IU 67%
Vitamin C 13mg 14%
Calcium 63mg 6%
Iron 2mg 11%
Net Carbohydrates 20g

* Percent Daily Values are based on a 2,000 calorie diet.