Creamy Root Vegetable Soup #paleosoup #whole30soup #rootvegetables #vegansoup

Paleo Creamy Root Vegetable Soup

Course Soup
Cuisine French
Keyword dairy free soup, root vegetable soup, whole30 soup
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6
Calories 196 kcal
Author Tessa the Domestic Diva


  • 1 tablespoon ghee or coconut oil or olive oil (use coconut or olive for AIP)
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 2 apples approx 1 1/2 cups, peeled & diced
  • 1 1/2 cup celery root peeled and diced
  • 1 cup parsnip peeled & diced
  • 1 cup Japanese sweet potato peeled & diced (or any variety, however it will change the color).
  • 2 cups homemade stock chicken or vegetable
  • 2 teaspoons oregano optional
  • 1 teaspoon sea salt or to taste.
  • 1 cup full fat coconut milk I have linked to my absolute favorite brand for quality, and flavor.


  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 stock, oregano, and salt.
  6. Bring to a simmer and cook until all root vegetables are fork tender.
  7. Using a blender,immersion blender, or food processor, puree the soup along with the coconut milk until smooth. Taste and add additional salt if desired
Nutrition Facts
Paleo Creamy Root Vegetable Soup
Amount Per Serving
Calories 196 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 9g56%
Cholesterol 6mg2%
Sodium 761mg33%
Potassium 466mg13%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 10g11%
Protein 3g6%
Vitamin A 3356IU67%
Vitamin C 13mg16%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.