AIP Friendly Roasted Garlic & Sunchoke Soup
This silky, golden soup is deeply comforting — the kind of bowl that feels restorative from the very first spoonful. Roasting the garlic low and slow until the cloves turn jammy and sweet gives the base a mellow, almost buttery depth that you simply can't get any other way, while the sunchokes add a naturally creamy, earthy body once blended smooth. A can of full-fat coconut milk stirs in at the end for richness, and a splash of apple cider vinegar lifts everything with just enough brightness to keep it from feeling heavy. Fresh ginger and turmeric bring gentle warmth and that gorgeous amber color without relying on any of the nightshades, grains, or legumes that make so many cozy soups off-limits on an elimination-style protocol. Bone broth forms the savory backbone, making this as nourishing as it is satisfying. The whole pot serves four, and it blends up completely smooth, so it's an easy one to batch-cook and reheat on busy nights when you need something healing and hands-off.
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Learn more →Ingredients
4 servings
For the roasted garlic
- 2 heads garlic
- 2 tsp olive oil
For the soup
- 1½ lb sunchokes (jerusalem artichokes), scrubbed and cut into 1-inch pieces
- 2 tbsp olive oil, divided
- 1 medium yellow onion, roughly chopped
- 2 stalks celery, roughly chopped
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 4 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- 1 tbsp apple cider vinegar
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
- 1–2 tsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Slice the top ¼ inch off each garlic head to expose the cloves. Place each head cut-side up on a small square of aluminum foil, drizzle each with 1 tsp olive oil, and wrap tightly. Roast on the baking sheet for 40–45 minutes, until the cloves are deeply golden and completely soft when pressed.
- 2
While the garlic roasts, toss the sunchoke pieces with 1 tbsp of the olive oil and ½ tsp of the salt directly on the baking sheet (or a second sheet if space is tight). Spread in a single layer and roast alongside the garlic for 25–30 minutes, turning once halfway through, until the sunchokes are tender and golden at the edges.
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