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Root Vegetable Soup (V/GF)

This soup consists of a coconut cream, veggie and orange juice based broth, roasted beets, rainbow carrots, celery and Easter egg radishes all seasoned with fresh Tarragon and Thyme.

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Author Bunny

Ingredients

  • 1 tbsp olive or coconut oil
  • 4 small roasted beets , sliced
  • 4 radishes , sliced
  • 2 celery stalks , coarsely chopped
  • About 8 small rainbow carrots , sliced
  • 4 tsp fresh ginger , peeled and minced
  • 4 garlic cloves , peeled and minced
  • 1 (3-inch) stalk lemongrass , halved lengthwise
  • 1 tbsp fresh tarragon (more to garnish)
  • 1 tsp dried thyme (more to garnish)
  • 2 1/2 cups low sodium vegetable broth
  • 1 1/4 cups coconut milk (preferably light, but full fat works well too)
  • 1/2 cup orange juice
  • Zest from 1 orange

Instructions

  1. Add the oil to large pot over medium-high heat. Stir in roasted beets, radishes, celery, carrots, ginger, garlic, lemongrass, tarragon and thyme. Let cook until garlic is fragrant and vegetables soften, about 5 minutes.

  2. Stir in the veggie broth, coconut milk and orange juice and let simmer for 10 minutes.

  3. Remove from heat. Discard the lemongrass and add the orange zest. 

  4. Serve warm with optional tarragon and thyme garnishing. Enjoy!