Carrageenan Free Root Vegetable & Herb Soup
Warming, deeply nourishing, and built entirely from whole ingredients you can trust, this root vegetable and herb soup is the kind of bowl that feels like it's doing you genuine good. Carrots, parsnips, and sweet potato simmer low and slow in bone broth until they're completely tender, while ginger, turmeric, and garlic layer in an earthy, aromatic depth that makes the kitchen smell incredible. A handful of leafy greens stirred in at the end adds color and freshness without overcooking, and a splash of apple cider vinegar at the finish brightens the whole thing beautifully. For anyone navigating carrageenan concerns, packaged soups and broths can be a real minefield — this recipe sidesteps all of that by relying on bone broth and clean pantry staples with no thickeners or additives in sight. Coconut oil stands in as the fat base, keeping every component straightforward and easy to verify. A squeeze of lemon over the top right before serving is optional but genuinely worth it, cutting through the richness and tying all the flavors together. This is the kind of recipe you'll come back to on repeat, especially when you want something hearty that doesn't require any label-reading stress.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- 2 medium carrots, peeled and sliced into ½-inch rounds
- 2 medium parsnips, peeled and sliced into ½-inch rounds
- 1 medium sweet potato, peeled and cut into ¾-inch cubes
- 2 stalks celery, sliced
- 6 cups bone broth
- 1 tsp fine sea salt, plus more to taste
- 2 cups baby spinach or chopped kale, packed
- 1 tbsp apple cider vinegar
- ¼ cup fresh parsley, roughly chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
For serving
- 1 tbsp fresh lemon juice (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!