AIP Friendly Coconut Cream Sweet Potato Soup
Velvety, golden, and deeply warming, this blended sweet potato soup is the kind of bowl that feels like a hug on a cold evening. Sautéed onion, garlic, and fresh ginger build a fragrant base, while ground turmeric and Ceylon cinnamon add gentle warmth without any nightshade spices — a detail that matters a lot when you're following a strict elimination protocol. A full can of coconut milk gets stirred in at the end alongside a splash of apple cider vinegar, giving the finished soup a rich, slightly tangy depth that tastes far more complex than the ingredient list suggests. Bone broth brings extra body and nourishment, and the whole pot gets puréed until completely smooth, so every spoonful is silky and satisfying. A swirl of coconut cream and a handful of fresh herbs on top make it look restaurant-worthy with almost no extra effort. This recipe makes four generous servings, so it's a smart one to batch-cook and reheat through the week when you need a quick, compliant meal ready to go.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 3 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- ¼ cup coconut cream, for swirling (optional)
- 2 tbsp fresh cilantro or parsley, roughly chopped (optional)
Instructions
- 1
Heat 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 5–6 minutes.
- 2
Add the garlic, ginger, turmeric, and Ceylon cinnamon and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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