AIP Friendly Ginger-Turmeric Asparagus Soup
This vibrant, velvety soup is exactly the kind of bowl you want when you need something deeply nourishing but still genuinely delicious. Two full pounds of asparagus get simmered in bone broth until completely tender, then blended into a silky-smooth base that's rich with full-fat coconut milk and brightened by a squeeze of fresh lemon at the end. Fresh ginger and turmeric do the heavy lifting on flavor, layering warmth and earthiness into every spoonful without relying on any of the grains, legumes, dairy, or nightshades that make so many soups off-limits on an elimination-style protocol. Coconut oil and bone broth keep the whole thing squarely in compliant territory, so there's no need to scrutinize labels or make substitutions. A drizzle of olive oil and a handful of fresh parsley over the top add a little finishing elegance that makes it feel restaurant-worthy. It serves four and comes together in a single pot, which means cleanup is as easy as the cooking itself.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 2 lbs asparagus, woody ends snapped off, cut into 2-inch pieces
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp lemon juice, freshly squeezed
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1–2 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Heat the coconut oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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