Creamy Coconut Vegetable Soup

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Prep: 15 mins Cook: 30 mins Serves: 6

Ingredients

• 2 tbsp coconut oil (unrefined, virgin)
• 1 large onions (diced)
• 4 cloves garlic (minced)
• 1 inch ginger root (grated)
• 3 large carrots (sliced)
• 2 medium sweet potato (cubed)
• 2 cups cauliflower (florets)
• 4 cups vegetable broth (homemade or AIP-compliant)
• 1 can (13.5 oz) full-fat coconut milk (gum-free (no gellan, guar, or xanthan gum), organic)
• 1 tsp turmeric powder
• 1 tsp sea salt
• 2 tbsp fresh parsley (chopped, for garnish)

Always verify ingredients meet your specific dietary needs and check for allergens.

Silky, warming, and packed with vegetables - this coconut soup is comfort in a bowl.

Sauté the Aromatics

1. Heat coconut oil in a large pot over medium heat.

2. Add diced onion and cook for 5 minutes until softened.

3. Add garlic and grated ginger. Stir for 1 minute until fragrant.

Build the Soup

1. Add carrots, sweet potato, and cauliflower to the pot.

2. Pour in vegetable broth. Add turmeric and salt.

3. Bring to a boil, then reduce heat to medium-low.

4. Cover and simmer for 20 minutes until vegetables are tender.

Finish with Coconut

1. Stir in coconut milk and heat through for 2-3 minutes.

2. Taste and adjust salt if needed.

Serve

1. Ladle into bowls and garnish with fresh parsley.

Tips

• For a thicker soup, blend half and stir it back in
• Add kale or spinach in the last 5 minutes for extra greens
• Stores refrigerated for 5 days or frozen for 3 months
• Serve with cassava flour flatbread for dipping

Notes

A warming, nourishing soup that's creamy without any dairy. The coconut milk adds richness while turmeric provides anti-inflammatory benefits. Perfect for meal prep - this soup tastes even better the next day.