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Home / Course / Side Dish / Fall Harvest Soup (Paleo, GAPS, Whole 30, Dairy Free)

Fall Harvest Soup (Paleo, GAPS, Whole 30, Dairy Free)

October 26, 2015 Leave a Comment

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This Fall Harvest Soup is about to become your new favourite comfort food. Made with carrots, turnips and apples and seasoned with cinnamon and ginger it has the most rich and creamy flavour. You’ll love how easy it is to make, how perfect it is to freeze and the fact that it’s dairy free, vegan, paleo and Whole30 compliant. 

Fall Harvest Soup

Why you will love this Fall Harvest Soup: 

  • It has the most rich and creamy flavour. It’s made with both carrots and turnips and seasoned with cinnamon and spices making it the perfect comfort food.
  • It’s really easy to make and freezes really well so it’s perfect for meal prep and plan-ahead meals. 
  • It’s a healthy soup option made with chicken stock or vegetable stock, full of vegetables and made extra creamy with the addition of coconut milk. 
  • It’s naturally dairy free, paleo, Whole30 compliant and can easily be made vegan too! 

What you need to make this Fall Harvest Soup: 

  • A large soup pot – learn how to choose safe cookware here
  • Veggies and fruit: turnips, carrots, onions and apple blend perfectly to give this soup the most incredible flavour
  • Liquids: chicken stock or vegetable stock along with coconut milk make this soup so rich and creamy
  • Spices: cinnamon, ginger, and sea salt are all you need to season this soup 

 

Tips for making this carrot and turnip soup: 

  • To make this soup vegan use vegetable stock instead of chicken stock 
  • Instead of chicken stock you could use bone broth
  • Feel free to add other spices such as more salt and pepper or garlic
  • This is a very flexible soup. If you want to try different vegetables you could try using sweet potatoes intend of the turnip, butternut squash instead of carrots, or even add some diced tomatoes to give it a different flavour
  • This soup freezes really well! I love using these Souper Cubes to freeze perfect sized portions that I can simply reheat anytime. 

Frequently asked questions: 

Can you make this soup in a slow cooker? 

I have personally not tried it but I imagine it would work well. I suggest adding all the ingredients to the slow cooker and cooking it on low heat for 4 hours. If the vegetables are tender, use your immersion blender to blend it until smooth. If the vegetables are not tender after 4 hours, cook it for another 1-2 hours until they are. 

Other soup recipes you will love: 

  • Creamy Zucchini Soup
  • Dairy Free Cream of Mushroom Soup
  • Pumpkin and Sweet Potato Soup
  • Dairy Free Potato Soup
  • Creamy Cauliflower Soup
  • Curry Butternut Squash Soup
  • Simple Tomato Soup

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Fall Harvest Soup

This rich and creamy Fall Harvest Soup is full of vegetables and packed with flavour. It's so easy to make and is the perfect meal prep option.

Course Appetizer, Side Dish, Soup
Cuisine American
Keyword healthy soup, plant based, turnip soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 246 kcal

Ingredients

  • 2 lbs carrots, peeled and diced
  • 1 medium turnip, peeled and diced
  • 2 red apples, peeled and diced I love using Honey Crisp
  • 1/3 cup chopped green onion or sub 1/2 large white onion
  • 1 can full fat coconut milk
  • 2 cups chicken stock (use vegetable stock for vegan)
  • 3 tbsp coconut oil (or olive oil)
  • 1 tbsp organic vanilla extract
  • 1 tbsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp sea salt

Instructions

  1. Place a large soup pot on the stove on medium high heat

  2. Add all the ingredients to the pot and bring to a boil

  3. Reduce heat and cover and simmer for 35-40 minutes (until the vegetables are tender)

  4. Using your immersion blender, blend until the ingredients are smooth

  5. Serve and enjoy!

Recipe Notes

  1. Store this soup in the fridge for up to one week
  2. This soup freezes really well
Nutrition Facts
Fall Harvest Soup
Amount Per Serving
Calories 246 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 14g88%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 2mg1%
Sodium 473mg21%
Potassium 634mg18%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 12g13%
Protein 4g8%
Vitamin A 19015IU380%
Vitamin C 13mg16%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

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Hi friends! I'm Dr. Erin Carter

I'm a physician by day and health and wellness blogger by night. I believe that real food and healthy living are medicine and that eating healthy shouldn't be boring or restrictive. Here you'll find many easy and delicious recipes and tons of healthy living tips! Meet Dr. Erin Carter

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