AIP Friendly Cranberry-Orange Pot Roast Soup
This is the kind of soup that makes the whole house smell like a holiday, but it pulls its weight as a deeply nourishing weeknight project too. Tender chunks of beef chuck are seared until deeply browned, then slow-simmered in a broth built from bone broth, fresh orange juice and zest, unsweetened cranberry juice, and warming spices like turmeric and Ceylon cinnamon — every ingredient chosen with care. Carrots, parsnips, and sweet potato join the pot halfway through, soaking up that tangy, lightly sweet broth until they're perfectly fork-tender. Fresh cranberries go in at the end, bursting open to deepen the color and add a bright, tart finish that balances the richness of the beef beautifully. Following the autoimmune protocol means navigating a long list of off-limits ingredients, and soups like this can be tricky when store-bought broths and spice blends sneak in additives, nightshades, or pepper — this recipe sidesteps all of that by calling for additive-free bone broth and sticking to compliant aromatics and herbs. The result is a bowl that feels genuinely indulgent, not like a compromise. It serves six, so it's a great one to make on a Sunday and have ready to reheat through the week.
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Learn more →Ingredients
6 servings
For the soup
- 2 lb beef chuck roast, cut into 2-inch chunks
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 1 cup unsweetened cranberry juice (100% juice, no additives)
- 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 ~1/2 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.
- 1 large orange, zested and juiced (about ⅓ cup juice)
- 4 cups bone broth (homemade or additive-free, no pepper)
- 3 medium carrots, cut into 1-inch pieces
- 2 medium parsnips, cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 1 cup fresh or frozen cranberries
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef chunks dry with paper towels and season all over with 1 tsp fine sea salt. Heat the coconut oil in a 6-quart Dutch oven over medium-high heat until shimmering.
- 2
Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side until deeply browned on at least two sides. Transfer the seared beef to a plate and repeat with the remaining pieces.
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