Winter Root Vegetable Soup

  • Author: Kelley


A luscious, vegan soup made with winter root vegetables and coconut milk.


  • 2 tablespoons olive oil
  • 1 small onion, peeled and diced
  • 2 celery stalks, cleaned and diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1/2 teaspoon curry powder (or more to taste)
  • 2 medium parsnips, peeled and diced
  • 4 small golden yukon potatoes, peeled and diced
  • 1 small sweet potato, peeled and diced
  • 1/4 cup sherry or dry white wine
  • 6 cups low-sodium vegetable stock
  • 1/2 cup coconut milk


  1. Heat the olive oil in a medium-sized stock pan.
  2. Add onion and celery and cook, over medium-low heat, 4-5 minutes until soft.
  3. Add garlic, curry powder, and a pinch of salt and pepper. Cook 30 seconds-1 minute just until fragrant.
  4. Add diced carrots, parsnips, potatoes, and sweet potatoes. Turn heat up to medium-high. Add sherry or wine and cook, stirring occasionally, 1 minute or so until sherry evaporates.
  5. Add vegetable stock and bring soup to a boil. Turn heat down and simmer soup for 25 minutes or until vegetables are very soft and cooked through.
  6. In batches, puree soup in high powered blender. Alternately, you could use an immersion blender.
  7. Return soup to pot and over low heat, stir in coconut milk. Season soup with salt and pepper. Serve immediately with lots of warm, crusty bread!