AIP Friendly Roasted Carrot & Turmeric Soup
This velvety, golden soup is the kind of bowl that feels like genuine comfort food — deeply savory, subtly sweet from caramelized carrots, and warming in a way that goes beyond just temperature. Roasting the carrots at high heat before they ever hit the pot is the move that sets this recipe apart, coaxing out a rich, almost jammy flavor that plain-simmered carrots simply can't match. Fresh turmeric and ginger bring brightness and a gentle heat, while full-fat coconut milk blends in at the end to make everything silky and satisfying. The base is built on bone broth, which adds body and depth without any of the grains, legumes, nightshades, or dairy that can make soup recipes tricky to navigate on a strict elimination protocol. A splash of apple cider vinegar at the finish lifts the whole thing and keeps it from tasting flat. This recipe makes four servings, so it's practical for meal prep — it reheats beautifully and the flavors only deepen overnight.
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Learn more →Ingredients
4 servings
- 2 lb carrots, peeled and cut into 1-inch pieces
- 3 tbsp coconut oil, divided
- 1 tsp fine sea salt, divided, plus more to taste
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh turmeric, peeled and finely grated (or 1 tsp ground turmeric)
- 1 tbsp fresh ginger, peeled and finely grated
- 4 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 tbsp coconut oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the carrot pieces on a rimmed baking sheet, toss with 2 tablespoons of the coconut oil and ½ teaspoon of the salt, and arrange in a single layer.
- 2
Roast the carrots for 30–35 minutes, flipping once halfway through, until the edges are deeply caramelized and a fork slides through the thickest piece without resistance.
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