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

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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.

root vegetable soup in wooden bowl with wooden spoon

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!

root vegetable soup in wooden bowl with wooden spoon
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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.
root vegetable soup in wooden bowl with wooden spoon

Recipe Notes

More Easy Healthy Soup Recipes

Here are some more easy soup recipes you’ll love.

Easy Healthy Mushroom Soup – so good, I literally had to fight my son over it!
Dairy-free Potato Leek Soup – a great easy, frugal, and delicious soup with vegan and keto options
Creamy Blender Tomato Soup – whip this delicious soup up in your blender anytime!

root vegetable soup in wooden bowl with wooden spoon

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!
Print Pin Rate
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
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 cups
Calories: 196kcal


  • 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


  • 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!)



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!  

I Recommend
Ladled: Nourishing Soups for All Seasons

Ladled: Nourishing Soups for All Seasons

If you're a soup lover, Ladled is a great book for you. Lots of lovely recipes filled with nourishing ingredients.

What’s your favorite soup recipe?

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Recipe Rating



  1. When I first saw the picture, I couldn’t even tell it’s dairy free! It looks really delicious. I love cooking with celery root, but have never tried it in a soup. I have lots of avocados at home at the moment, so I think I might try to sub out the coconut milk for some mashed up avocados.

    Does the apples in the recipe make the soup sweet?

  2. But a creamier version of celery…it was new to me a couple of years ago, and I have loved it ever since April! This so creamy and satisfying.

  3. This soup sounds delicious. I’m a big fan of soups, particularly in the cooler weather. In England we call Celery Root ‘Celeriac’. I’ve always been a bit intimidated by it, but I’m going to be brave as this soup sounds so good 🙂

    1. I’ve heard it called both things on this side of the ocean – I think you’ll like it! It really tastes like celery!

  4. Wow a beautiful soup Adrienne. Perfect for the winter blues. A little sweet, and savory with a creamy smooth texture. I love that you mixed apple, yams and parsnips together for a complex and comforting flavor.

  5. We’ve been on a soup kick, too! This weekend alone we made three different soups. Split pea with a big pastured uncured ham hock (unbelievable flavor), venison stew, and a creamy Hungarian mushroom. Love your recipes, keep them coming!

    1. Yummmmm….I need to post my Split Pea Soup soon. And I have an Unstuffed Cabbage Roll too. Not a soup, but good :-)! Thanks!

      1. Sounds very interesting…would be worth it to give it a try! 🙂 However, I’m curious about your “Unstuffed Cabbage Roll…have you posted that? 🙂

        1. No…I need to/ The photo isn’t that great but I guess I should just do it :). Remind me if you don’t see it soon.