AIP Friendly Coconut Cream Sunchoke Soup
Creamy, golden, and deeply warming, this velvety soup is the kind of bowl that feels genuinely restorative on a cold evening. Sunchokes — the knobby, nutty tubers also known as Jerusalem artichokes — get roasted at high heat until their edges caramelize before being blended into something impossibly silky. That roasting step is the secret weapon here, coaxing out a rich, slightly sweet depth that plain steaming or boiling just can't match. A full can of coconut milk and a splash of apple cider vinegar round out the broth, giving the soup body and a subtle brightness without any dairy or nightshade ingredients that can be tricky on a healing protocol. Fresh ginger and turmeric add warmth and color while keeping everything squarely within the boundaries of what this way of eating allows. Bone broth forms the savory backbone, making each bowl genuinely nourishing rather than just filling. It serves four and comes together with straightforward steps, so it's approachable enough for a weeknight but impressive enough to ladle out for guests.
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Learn more →Ingredients
4 servings
- 1.5 lb jerusalem artichokes (sunchokes), scrubbed and cut into 1-inch chunks
- 2 tbsp coconut oil, melted
- 1 tsp fine sea salt, divided
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tbsp coconut cream, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the sunchoke chunks on a baking sheet, drizzle with the coconut oil, and sprinkle with 1/2 tsp of the salt. Toss to coat, then spread in a single layer. Roast for 25–30 minutes, flipping once halfway through, until the edges are golden and the pieces are tender when pierced with a fork.
- 2
While the sunchokes roast, heat a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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