Root Vegetable Soup

Overhead view of a bright golden bowl of pureed beet soup beside a fresh loaf of gluten-free Irish Soda Bread.

This easy and comforting Root Vegetable Soup is made with pureed root vegetables, broth, spices, and coconut milk. It's naturally vegan and gluten-free.

Course Soup, Dinner, Lunch

Cuisine American

Keyword golden beetroot soup, golden beet soup, root vegetable soup

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 300kcal

Author Jamie

Ingredients

1 tablespoon coconut oil
2 medium yellow onions roughly chopped
2 cloves garlic crushed
2 cups vegetable broth or chicken broth (475 ml)
3 medium beetroots , any color, peeled and diced
2 medium parsnips peeled and diced
2 medium white or sweet potatoes peeled and diced
1 14-ounce can full fat coconut milk (400 ml)

Spices

1 teaspoon cumin
1 teaspoon turmeric
1 bay leaf

Finishing Touches

salt and pepper to taste
lemon juice to taste optional, just the tiniest bit!

Instructions

Onion: Heat coconut oil in a large pot over medium-high heat. Add onions and cook, stirring on occasion, until caramelized (approximately 5-7 minutes). Use splashes of water as needed to deglaze the pan.
Garlic: Add garlic and stir until golden and fragrant (about 2 minutes).
Cook the root veggies: Add broth, chopped root vegetables, spices, and bay leaf. Stir together. Bring to a boil and then reduce heat to simmer until root vegetables are soft (about 15 minutes).
Puree the soup: Remove the bay leaf. Turn off heat and use an immersion blender to puree completely. You can also use a standard food processor or standing blender -- in this case, wait for the soup to cool completely before pureeing.*
Coconut milk: Stir in the coconut milk. Add salt and pepper to taste and a small squeeze of lemon juice for brightness if you like. Serve hot.

Notes

*Important: Do not puree hot soup in a standing blender or food processor. The heat can cause the soup to expand and the top to pop off, creating a mess and burn hazard.

Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days.

This recipe is delicious using beets of any color. The photos show a soup made with golden beets.

Make this recipe your own by adding additional beetroots (this recipe can handle one or two more) or swapping in other root vegetables. Rutabagas, carrots, celeriac (celery root), and turnips are all nice in this recipe. Taste and adjust spicing and liquid amounts as needed if you swap and add vegetables. I recommend keeping at least two beets for best flavor.

Nutrition