AIP Friendly Ginger-Turmeric Celery Root Soup
This velvety, golden soup is the kind of bowl that feels genuinely restorative — warming from the inside out thanks to fresh ginger, turmeric, and a full can of rich coconut milk blended into every spoonful. Celery root (celeriac) is the unsung hero here, breaking down into a silky, naturally sweet base that purees beautifully without any cream or thickeners that could trip up an elimination protocol. Bone broth deepens the flavor and adds body, while carrot rounds out the sweetness and keeps the color stunning. Every single ingredient is clean and protocol-friendly, so there's no label-scanning or substitution anxiety — just straightforward, nourishing cooking. A squeeze of fresh lemon at the end lifts the whole pot and keeps it from feeling heavy, even with all that coconut milk. It comes together in one Dutch oven and serves four, making it an easy weeknight dinner or a batch-cook staple you'll want on rotation all season long.
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Learn more →Ingredients
4 servings
For the soup
- 2 tbsp olive 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 celery root (celeriac), peeled and cut into 1-inch cubes
- 1 medium carrot, peeled and roughly chopped
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 1–2 tbsp olive oil, for drizzling (optional)
- 2 tbsp fresh parsley or cilantro, roughly chopped (optional)
Instructions
- 1
Heat 2 tbsp olive 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 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Add the turmeric and stir to coat the aromatics, about 30 seconds.
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