AIP Friendly Ginger-Turmeric Sweet Potato Soup
This velvety, golden soup is the kind of bowl that feels like it's actively doing something good for you — and honestly, it is. Sweet potatoes form a naturally creamy base that blends into pure silk alongside full-fat coconut milk and rich bone broth, no dairy or nightshades required. Fresh ginger and turmeric bring serious warmth and depth, while a whisper of Ceylon cinnamon rounds everything out in the most unexpected, cozy way. The splash of apple cider vinegar at the end brightens the whole pot and keeps the flavors from feeling heavy. Sticking to an autoimmune protocol can make comforting, satisfying meals feel out of reach, but this soup hits every note — rich, warming, and deeply flavorful — while staying completely on plan. It comes together in one pot and serves four, making it an easy weeknight dinner or a batch-cook staple you'll want on rotation all season long. Finish each bowl with a swirl of coconut milk and a handful of fresh cilantro for a little color and freshness that takes it over the top.
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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 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 2 lbs sweet potatoes, peeled and cut into 1-inch cubes
- 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 ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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