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A creamy and cozy Winter Root Vegetable Soup, with bright flavors of ginger and dill. This easy-to-make soup is so healing when you’re sick! Make extra soup to freeze for quick lunches and light dinners. This vegetable soup is Whole30 and vegan.

A bowl of root vegetable soup on a plate with crackers.

Contents

A Cozy and Comforting Winter Soup

The best meal when it snows? SOUP! Make mine creamy, a bit spicy, and loaded with veggies.

I’ve made this soup for many years. It’s one I think about every fall on the first really cold day. When I’m sick, I crave the bright ginger flavor!

Because this soup is pureed, it’s perfect for freezing! I am not a fan of rubbery vegetables that have been frozen and thawed, but this one you’ll never guess. I like to make a double batch, and freeze it in individual or double portions. When I need a quick lunch or a healthy appetizer for a dinner, it’s the perfect solution.

If you’re adding this soup to your Whole30 diet, rest assured – white potatoes are now approved! However, if you don’t use white potatoes in your diet, you can substitute the potato for 3 cups of cauliflower or use a similar amount of sweet potato or butternut squash in it’s place.

The Magic of Ginger Root

Ginger is a regular part of my diet. It’s not only insanely delicious, it has medicinal properties that keep me feeling my best.

An oil in ginger root called gingerol has healing properties. It’s a powerful anti inflammatory, and has antioxidant effects. It also helps with other inflammation related diseases, like arthritis, cancer, and diabetes.

I’d much rather consume delicious foods that prevent and treat disease, rather than rely on doctors and pharmaceuticals!

Food is medicine, and a few sips of this delicious soup will help you understand why!

What You’ll Need

Cashews (this adds creaminess without needing any dairy – you can substitute 1/2 cup full fat coconut milk or 1/4 cup of pastured (grass-fed) heavy whipping cream if desired).
Avocado Oil (or olive oil)
Onions
Garlic
Parsnips
Carrot
Turnip
Potato (a large russet potatoes works great here)
Vegetable Stock (or water and vegetable bouillon)
Ginger Root (this is where the magic happens!)
Fresh Dill
Sea Salt + Black Pepper

The ingredients needed for this soup shown labeled.

How to Make Winter Root Vegetable Soup

Step 1: Soak cashews in water overnight. To save time, soak cashews in nearly-boiling water for 5 minutes, drain them, and soak them a 2nd time in nearly-boiling water. Drain prior to using.

Step 2: In a large soup pot, add avocado oil, onions, and garlic. Saute the vegetables until softened, about 5-7 minutes.

Step 1 shows soaking the cashews, and step 2 shows sauteing the onions and garlic.

Step 3: Add the vegetable broth and chopped vegetables (not the ginger or dill) to the pot, and bring to a simmer. Boil the soup for 20-25 minutes, until the vegetable are softened.

Step 4: Add the vegetables and broth (in batches) to a blender, along with the soaked and drained cashews, dill, and ginger. Process until smooth, then return to the pot.

Step 3 shows adding the vegetable broth and vegetables to the soup pot, and step 4 shows adding the softened vegetables to a blender.

Step 5: Season the soup with salt and pepper. The ginger flavor should be a bit milder than you’d ideally want it. You can add in more ginger if you’d like, but know after the soup sits for an hour or overnight, the ginger flavor will become more pronounced.

Step 6: Serve the soup swirled with coconut milk, cream fraiche, or heavy whipping cream, if desired. Garnish with additional dill.

Step 5 shows adding the soup back into the pot to season, and step 6 shows a serving suggestion for the soup with garnishes.

Tips and Variations

Mix up the Veggies: I’ve made this with cauliflower instead of potato, and didn’t enjoy it as much. You can add rutabaga, chunks of butternut squash, or a chopped sweet potato, if you have those veggies on hand.

Make it Nut Free: If you need this soup to be nut free, use 1/2 cup of coconut milk or 1/4 cup of pastured (grass fed) heavy whipping cream in place of the cashews.

Save Time: You can use 1/2 cup of cashew butter (add directly to the blender) if you do not have whole cashews or time to soak them.

Lower the carbs: If you’d prefer a lower carb soup, I suggest trying this Keto Cauliflower Soup instead.

Whole30 Compliant Soup: This soup is Whole30 compliant as written, as long as you don’t use one of the substitutions that recommend dairy products. If you’re wondering, white potatoes are now compliant on the Whole30. If you’d prefer not to include them in your diet, substitute 3 cups of cauliflower, or a similar amount of sweet potato or butternut squash in this soup.

If you’re in the mood for soup, you might also love this Sweet Corn Soup!

A bowl of whole30 soup served with crackers.

Other Warming Whole30 Soup Ideas:

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