AIP Friendly Coconut Curry Cauliflower Soup
This velvety, golden soup is the kind of bowl that feels deeply nourishing from the very first spoonful — rich with full-fat coconut milk, fragrant with turmeric, Ceylon cinnamon, and fresh ginger, and built on a base of bone broth that makes it genuinely satisfying. A whole head of cauliflower gets simmered until completely tender, then blended smooth, so the texture is luxuriously creamy without any dairy in sight. Coconut aminos add a subtle savory depth in place of soy sauce, keeping every ingredient firmly within autoimmune protocol guidelines. One of the trickier parts of eating this way is finding warming, spiced dishes that don't rely on nightshades, seeds, or legumes — this one delivers all that bold curry-adjacent flavor through a carefully chosen spice blend that stays fully compliant. A squeeze of fresh lime juice at the end brightens everything up and keeps the flavors from feeling heavy. It makes four servings, so it's practical for meal prep and reheats beautifully with a splash of extra broth to loosen it back up. Finish each bowl with a swirl of coconut milk and a handful of cilantro for a result that looks as good as it tastes.
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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 grated
- 1 ½ tsp ground turmeric
- ½ tsp ceylon cinnamon
- ¼ tsp ground ginger
- 1 medium head cauliflower (about 1 ½ lb), cut into florets
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups bone broth
- 1 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1–2 tbsp full-fat coconut milk, for drizzling (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 and fresh ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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