AIP Friendly Cranberry-Orange Beet Borscht
This deeply colored, velvety soup is the kind of bowl that stops you mid-sip and makes you want to know every single ingredient in it. Earthy beets and sweet carrots simmer low and slow in bone broth until completely tender, then get blended into a silky, jewel-toned base that looks almost too beautiful to eat. What makes this version genuinely special is the bright citrus finish — orange zest and freshly squeezed juice stirred in at the end lift the whole thing and balance the natural sweetness of the beets. Cranberries add a subtle tartness that keeps every spoonful interesting, while ginger, turmeric, and Ceylon cinnamon layer in warmth without overwhelming the soup's clean, fresh character. The autoimmune protocol can make comforting, deeply flavored soups feel out of reach, but this one delivers on every front using only whole, compliant ingredients — no nightshades, no grains, no dairy, just real food doing all the heavy lifting. A swirl of coconut cream on top adds richness and makes each bowl look like it came out of a restaurant kitchen. Serves four, and honestly, you'll want leftovers.
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 lb beets (about 3 medium), peeled and cut into ½-inch cubes
- 2 medium carrots, peeled and diced
- 1 cup fresh or frozen cranberries
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 4 cups bone broth
- 1 tsp orange zest
- 2 tbsp fresh orange juice
- 1 tsp salt, or to taste
For serving
- ¼ cup coconut cream, for swirling
- 2 tbsp fresh parsley or chives, roughly chopped (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 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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