Winter Root Vegetable Soup

5 from 1 vote

A cozy bowl to warm up to! This hearty root vegetable soup is creamy and comforting, with the bright flavors of ginger and dill. I make this soup when I am sick and it tastes so healing! It freezes beautifully, so make extra and freeze for quick lunches or light dinners!

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings: cups

Calories: 100kcal

Author: Michelle Miller

Ingredients

1/2 cup cashews soaked
1 tablespoon avocado oil
1 onions roughly chopped
2 cloves garlic minced
6 cups vegetable broth (I use water + vegetable bouillon)
2 parsnips peeled and chopped
1 turnip peeled and chopped
1 large potato peeled and chopped
1 carrot (or 2 small carrots), peeled and chopped
1/4 cup ginger root peeled and roughly chopped
1/4 cup fresh dill removed from stems, (or 1 1/2 teaspoons dried dill)
sea salt and black pepper to taste

Instructions

Soak cashews in water overnight. Do this quicker by soaking them for 5 minutes in very hot water, draining it, and soaking them a 2nd time in very hot water (almost boiling).
In a soup pot, add avocado oil, onions, and garlic. Saute over medium heat until onions are translucent, about 5 minutes.
Add vegetable broth and chopped root vegetables (except ginger and dill), and bring to a boil. Allow to boil over medium heat for about 20 minutes, until vegetables are very soft.
In batches, add the broth and vegetables, along with soaked cashews, ginger, and dill. Process until very smooth, then return to pot.
Season the soup with sea salt and pepper.
Garnish soup with creme fraiche, yogurt, or coconut milk, if desired.
Store leftovers in an air tight container refrigerated for up to 5 days, or frozen up to 3 months.

Notes

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.

Nutrition