AIP Friendly Ginger-Turmeric Carrot Soup
This velvety, golden soup is the kind of bowl that feels genuinely restorative — warming from the inside out thanks to fresh ginger, ground turmeric, and a whisper of Ceylon cinnamon bloomed in coconut oil. Sticking to an elimination-style protocol can make comforting, satisfying meals feel out of reach, but this recipe leans hard into whole, compliant ingredients without sacrificing any depth of flavor. Carrots simmer low and slow in bone broth until completely tender, then get blended into a silky base that's finished with full-fat coconut milk for richness and a splash of apple cider vinegar for brightness. Every ingredient earns its place, and nothing here requires a label check or a substitution. It serves four, making it an easy option for meal prep or a weeknight dinner that comes together in under an hour. A drizzle of coconut milk and a handful of fresh cilantro on top turn a simple bowl into something that looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 2 tbsp fresh ginger, peeled and roughly chopped
- 1 ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 1 ½ lb carrots, peeled and cut into 1-inch pieces
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- 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 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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