AIP Friendly Roasted Garlic Carrot Ginger Soup
This deeply warming soup is everything you want on a cold night — silky, vibrant, and packed with flavor from roasted carrots, caramelized garlic, and a generous hit of fresh ginger. Roasting the carrots and garlic together before they ever hit the pot is the move that sets this recipe apart, coaxing out a natural sweetness and depth that a simple sauté just can't match. Ground turmeric and Ceylon cinnamon layer in gentle warmth, while a full can of coconut milk blended in at the end gives the finished soup a rich, velvety body that feels genuinely indulgent. For anyone navigating the autoimmune protocol, finding a bowl of comfort food that checks every box can feel like a small miracle — this one does it without leaning on any off-limits ingredients. Bone broth forms the savory backbone, and a squeeze of fresh lemon juice at the finish brightens the whole thing beautifully. It comes together in one pot after the roasting step, making cleanup easy, and the recipe serves four so it's just as practical for a weeknight dinner as it is for batch cooking. A drizzle of olive oil and a handful of fresh herbs on top make it look as good as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the roasted garlic
- 1 head garlic
- 1 tsp olive oil
For the soup
- 2 lbs carrots, peeled and cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro or parsley, roughly chopped (optional)
- 1–2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the garlic head cut-side up on a small square of foil, drizzle with 1 tsp olive oil, and wrap tightly. Set on one end of a large baking sheet.
- 2
Toss the carrot pieces with 1 tbsp of the olive oil and 1/2 tsp of the salt directly on the baking sheet. Spread in a single layer alongside the foil-wrapped garlic. Roast for 35–40 minutes, turning the carrots once halfway through, until the carrots are tender and caramelized at the edges and the garlic cloves are deeply golden and soft when pressed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!