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Creamy Vegetable Soup


1 hour

4 servings


All you have to do is roast some veggies and blend them with some spices. Simple, healthy, and delicious veggie soup. Use our recipe for vegetable stock instead of store bought. Phase One-Repair

Creamy Vegetable Soup


  • 1 sweet potato or yam, peeled and chopped into 2-inch pieces

  • 1/2 onion, any color

  • 3 carrots, peeled and chopped into 2-inch pieces

  • 3 celery stalks, chopped into 2-inch pieces

  • 1 large garlic clove

  • 1 tablespoon(s) organic coconut oil, melted

  • 2 1/2 cup(s) vegetable stock, if store bought make sure it's organic, and sugar and yeast free

  • 1/4 cup(s) full fat organic coconut milk (can)

  • 1/2 teaspoon(s) nutmeg

  • 1/2 teaspoon(s) cinnamon

  • 1 dash(es) sea salt and pepper to taste

  • 1 dash(es) (optional) choose: toasted sesame seeds, pumpkin seeds, walnuts, almonds to top.


1. Preheat oven to 400 degrees.

2. In a glass baking dish, add all the vegetables and toss with the oil. Bake for 20 minutes, toss, and return to oven for another 15 minutes, or until veggies are soft.

3. Place all the ingredients (except for the toppings) into a high-speed blender or place them in a large bowl and use an immersion blender. Blend for 5 minutes.

4. Top with optional toppings and serve hot. Enjoy!

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