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Creamy Spiced Winter Soup – AIP, Paleo, GAPS, Vegan

By Lucy Rose Clinic

May 2, 2021

Who else is loving soups?

I’ve been enjoying many different recipes, as well as trying some new ones. I’ve even been having chicken bone broth for breakfast – such a nourishing and energising start to the day!

Today is a tasty soup suitable for Autoimmune diets, Vegan, and most food intolerances.

Bon apatite!

Creamy Spiced Winter Soup – AIP, Paleo, GAPS, Vegan

2 generous serves


  • 2 cups coconut milk
  • 2 cups sweet potato cubed
  • 2 cups golden beets cubed
  • 1 onion diced
  • 1 tbsp coconut oil
  • 3 cloves garlic minced
  • ½ tbsp ginger fresh, finely grated
  • Himalayan salt to taste


  1. Peel and cube the butternut squash and beets, making the beet cubes a little smaller than the squash.
  2. Steam both until almost tender (about 10-15 minutes).
  3. Melt coconut oil in a saucepan over medium heat. Add onions and sauté until soft. Add garlic and ginger and cook another minute.
  4. Add the coconut milk. Bring to a gentle simmer.
  5. Finally, add the steamed squash and beets. Cover and simmer until the vegetables are soft and have absorbed most of the spiced coconut milk. This takes about 15 minutes, but you can also turn down the heat and allow it to soak in longer for added flavor.
  6. Salt to taste.


Calories: 1417kcal  Carbohydrates: 106g  Protein: 20g  Fat: 111g  Saturated Fat: 98g  Sodium: 424mg  Potassium: 2986mg  Fiber: 18g  Sugar: 34g  Vitamin A: 37830IU  Vitamin C: 35mg  Calcium: 247mg  Iron: 19mg

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