AIP Friendly Ginger-Turmeric Leek Soup
This golden, velvety soup is exactly the kind of bowl you want when you need something deeply nourishing and genuinely satisfying. Silky blended leeks and sweet potato form the base, while fresh ginger, ground turmeric, and garlic layer in warmth and complexity that builds with every spoonful. Full-fat coconut milk stirred in at the end gives the whole thing a rich, creamy finish without any dairy in sight. Following an autoimmune protocol means navigating a long list of off-limits ingredients, and soups can be surprisingly tricky — grains, legumes, nightshades, and seed-based spices have a way of sneaking in. Every ingredient here clears those hurdles cleanly, from the coconut oil and bone broth right down to the apple cider vinegar brightening the finish. The technique is straightforward: soften, simmer, and blend until smooth, which makes this an easy weeknight project that serves four. A scatter of fresh parsley on top adds a little color and freshness to an already beautiful bowl.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 4 medium leeks (white and light-green parts only), halved lengthwise, sliced into half-moons, and rinsed well
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- ¼ tsp ground ginger
- 1 medium sweet potato (about 10 oz), peeled and cut into 1-inch cubes
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Melt the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the leeks and cook, stirring occasionally, until softened and wilted, about 8–10 minutes.
- 2
Add the garlic, fresh ginger, ground turmeric, and ground ginger. Cook, stirring constantly, until fragrant, about 1 minute.
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