AIP Friendly Ginger-Turmeric Plantain Soup
Warm, velvety, and deeply aromatic, this blended plantain soup is the kind of bowl that feels like genuine nourishment from the very first spoonful. Ripe plantains — the yellow-with-black-spots kind — give the base a natural sweetness and a silky body once blended, no thickeners or starches needed. Bone broth and full-fat coconut milk bring richness and depth, while freshly grated ginger, ground turmeric, and a whisper of Ceylon cinnamon layer in warmth without relying on any nightshade spices that can be tricky to avoid on a healing protocol. Everything in this pot is intentional and clean, so you can eat a generous bowlful without second-guessing a single ingredient. A squeeze of fresh lime juice at the end brightens the whole thing and keeps it from tasting heavy despite how luxuriously thick it is. It serves four, making it a solid weeknight dinner or a batch-cook staple you can reheat throughout the week. Finish with a drizzle of coconut cream and a handful of cilantro if you have them — small touches that make it feel genuinely restaurant-worthy.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 ½ tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 large ripe plantains (yellow with black spots), peeled and cut into 1-inch chunks
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp coconut cream, 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 grated ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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