Creamy Root Vegetable Soup

Whole New Mom - https://wholenewmom.com

Course: Side Dish, Soup

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

Keyword: Creamy Root Vegetable Soup

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: cups

Calories: 196kcal

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!

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 and apples. 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!)

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.