Creamy Root Vegetable Soup – dairy free, paleo, with low carb and AIP option

This Creamy Root Vegetable Soup is warm and delicious and loaded with tons of nutrition from vegetables and more. Plus it’s dairy-free and paleo, with options for the low-carb and AIP diet so it works for almost any special diet.

The winter season always requires some imagination in the produce department since there’s no summer bounty overflowing anywhere! I try and stick to seasonal produce as it almost always tastes better and is usually much less expensive.

Root vegetables are especially tasty this time of year.  Couple that with the cool weather and a root vegetable soup is born!

This winter has seen my soup craving shifting into overdrive.  I want it everyday.

I have one daughter who would happily be my partner in crime in this endeavor, but the other three members of the troop…well not so much.  So I’ve taken to making a small batch at lunch and serving some soup as side for the dinner hour!

More On this Creamy Root Vegetable Soup

Here is a cream soup that is warm, comforting, slightly sweet and oh, so satisfying!  I was inspired by a recipe I discovered in La Tartine Gourmande, a new cookbook written by Beatrice Peltre. I’ve admired her food photography for some time and hoped to gain some new ideas…and I did!  Along the way, I drooled over her myriad of creative, gourmet recipes too! I’ve used an assortment of root vegetables in this soup.

Celery root is quite literally the root ball from which celery grows.  It is the ugly duckling of the bunch, but is a true star!  (Note from Adrienne-it’s one of the most low carb of the root veggies as well.  And added bonus.)

With the celery root, you get celery flavor, but a creamy and smooth texture, whereas regular celery can be stringy and bitter. Parsnip is more familiar, the white carrot in the family! I’ve used both garnet yams and Japanese sweet potatoes to make this–the only real difference is the color!

If you prefer a thick soup, you will want to simmer until the liquid is mostly absorbed.  Play with it–adding more or less liquid in the last step is easy enough!

More Healthy Soup Options

For some more delectable soups, how about:

1. Easy Mexican Tortilla Soup (paleo options) – Fast, flavorful, and kid pleasing!
2. Creamy Ham & Potato Soup (dairy free) – Everyone is always surprised at how delicious this simple soup is–only a few ingredients make magic!
3. Easy Thai Chicken Soup (paleo) – Always a crowd pleaser.  It receives rave reviews in all the places I have shared it–just like visiting a Thai restaurant.
4. Another Thai Chicken Soup with loads of health-boosting ingredients.

Recipe Notes

• Coconut oil or olive oil can be used instead of ghee for AIP.
• See this post for some great tips on peeling garlic.
• 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 – click here if you would rather purchase broth.
• See this great homemade option for coconut milk if you would like to make your own.

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!

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Course: Side Dish, Soup

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Low-Carb, Paleo, Vegan

Keyword: Creamy Root Vegetable Soup

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 cups

Calories: 196kcal

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

• Preheat a large stockpot over medium heat.
• Add fat and let it heat a bit.
• Saute onion for 2-3 minutes until soft.
• Add garlic, cook for one minute and add all diced root vegetables. Saute until starting to soften, about 10 minutes, stirring occasionally.
• Add the water, stock, oregano, and salt.
• Bring to a simmer and cook until all root vegetables are fork tender.
• 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!)

Nutrition

Calories: 196kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Cholesterol: 6mg | Sodium: 765mg | Potassium: 466mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3356IU | Vitamin C: 13mg | Calcium: 63mg | Iron: 2mg | Net Carbs: 20g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Of course, you could add whatever vegetables you like to this soup base depending on what you have available at the time.

For other great meal ideas, see Tessa’s other post on my blog–Healthy Chili Mac and More Quick and Easy Meals.  And if you love one pot meals like this, check out our family favorite–Pakistani Kima (Beef Curry) with vegan option.  It’s my Most-Requested Recipe Ever (if you don’t count our Totally Flavorful Surprise Seasoning Popcorn, that is :-).)

Love soups?  The following book is a real winner!  

Ladled by Kimi Harris.  

What’s your favorite soup recipe?