AIP Friendly Roasted Beet Soup with Ginger & Coconut
This vibrant, velvety soup is the kind of bowl that stops you mid-spoonful — deeply earthy from oven-roasted beets, warming from a double hit of fresh and ground ginger, and luxuriously creamy thanks to a full can of coconut milk. The color alone is stunning, landing somewhere between magenta and ruby, and it looks just as impressive swirled with an extra drizzle of coconut milk before serving. Following the autoimmune protocol means navigating a surprisingly long list of off-limits ingredients, and soups can be tricky territory when so many recipes lean on nightshade-based spices, legumes, or dairy for body and flavor. This one sidesteps all of that naturally — the richness comes from coconut milk, the depth from bone broth, and the complexity from turmeric, ginger, and a bright splash of apple cider vinegar at the finish. Roasting the beets first rather than simply boiling them is the move that makes everything taste more intentional, coaxing out a sweetness that balances the warming spices beautifully. The whole process is straightforward enough for a weeknight but feels special enough to serve to guests, and it makes four generous bowls that reheat wonderfully the next day.
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Learn more →Ingredients
4 servings
For the roasted beets
- 2 lb beets (about 4 medium), scrubbed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
For the soup
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and grated
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- 3 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
- salt, to taste
For serving
- 2 tbsp fresh parsley or chives, finely chopped (optional)
- drizzle of full-fat coconut milk, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a baking sheet, drizzle with 1 tbsp of the olive oil, and sprinkle with 1/4 tsp salt. Wrap the beets loosely in foil and roast for 45–55 minutes, until a knife slides through the center of the largest beet with no resistance.
- 2
Remove the beets from the oven and let them rest, still wrapped, for 10 minutes. Unwrap and, once cool enough to handle, rub the skins off with a paper towel or the back of a spoon. Roughly chop the peeled beets and set aside.
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