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+ servings
root vegetable soup in wooden bowl with wooden spoon

Whole New Mom - https://wholenewmom.com

Creamy Root Vegetable Soup

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
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 Recipe


  • 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