Comforting Vegan Aromatic Fall Root Vegetable Soup

Vegan, vegetarian, dairy-free, gluten-free, nut-free

Is anyone ready for Fall? I absolutely love this comforting vegan aromatic fall root vegetable soup! It’s the best way to welcome Fall and add some more vegetables in your family’s diet.

What you will need

  • Root vegetables. I used a medley of root vegetables, carrots, parsnips, golden beets (you can use regular), onions, potatoes and sweet potatoes. All those delicious fall vegetables.
  • Coconut milk. I’m using the full fat coconut milk on a can. Try to use one that has a clean ingredients’ list with just coconut and water. I don’t recommend the one in the carton as it usually contains hidden ingredients.
  • Spice it up. I used pumpkin spice and ginger. I love the almost sweet touch that pumpkin spice adds to this dish.
  • Coconut oil. You can substitute with avocado or olive oil. However the coconut oil adds on the coconut flavor which pairs nicely with the carrots.
  • Vegetable broth. You can use either homemade or store bought. Or if you don’t have any on hand you can use just water.

How I served it

I served a warming and comforting portion of this root vegetables soup in Panos favorite Bubba-Boo bamboo lion bowl.


Head over to Bubba Boo website and use code PANOSEATS to get 12% off *.


This soup is amazing for batch cooking and meal prep. You can store it

  • in your fridge in an airtight container for up to 3 days or
  • in your freezer in freezer friendly containers for us to 3 months

In both cases you can either store in individual portions or in a big container. If you serve this to your baby you can freeze in ice cubes containers until firm and then transfer in freezer bags.

Are you a soup lover?

Comforting Vegan Aromatic Fall Root Vegetable Soup

Recipe by Panos EatsCourse: DinnerDifficulty: Easy


Prep time


Cooking time




  • 1 lbs (0.45 kilograms) carrots, cut in big pieces

  • 1 lbs (0.45 kilograms) golden beets, cut in big pieces

  • 2 big potatoes peeled and diced

  • 2 sweet potatoes, peeled and diced

  • 2 big parsnips, cut in big pieces

  • 1 onion peeled and diced

  • 5 tbsp oil (coconut, avocado or olive oil)

  • 1 can coconut milk

  • 1 tsp ginger, grated

  • 1½ tsp pumpkin spice

  • salt and pepper to taste

  • 40 oz (1133.98 grams) (1¼ liter) vegetable broth


  • In a deep pot, sauté the onions in the coconut oil until translucent
  • Add the potatoes, carrots, parsnips, sweet potatoes, beets and sauté very well for 7-8 min stirring well
  • Add the ginger and pumpkin spice and sauté until fragrant
  • Add the coconut milk, vegetable broth, salt and pepper and stir well
  • Simmer for 25-30 min or until the vegetables are fork tender
  • When ready, puree the soup until smooth using an immersive or stand blender

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