AIP Friendly Roasted Garlic Sweet Potato Soup
This velvety, golden soup is the kind of bowl that feels like a reset — deeply warming, subtly sweet, and rich with layers of flavor that come from a handful of carefully chosen ingredients. Roasting a whole head of garlic low and slow transforms it into something almost caramel-like, and that mellow sweetness folds beautifully into the blended sweet potato base. Fresh ginger, turmeric, and a whisper of Ceylon cinnamon add gentle heat and earthiness without any nightshades or seed-based spices that would knock this off-protocol. Full-fat coconut milk blended right into the pot gives the soup a silky, restaurant-worthy texture, while AIP-compliant bone broth keeps the base nourishing and deeply savory. A splash of apple cider vinegar at the end brightens everything up and keeps the flavors from feeling flat or one-note. It makes four generous servings, so it's practical for meal prep — and it reheats beautifully when you need something comforting on a busy weeknight. Finish each bowl with a drizzle of coconut milk and fresh chives for a little visual flair that makes it feel genuinely special.
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Learn more →Ingredients
4 servings
For the roasted garlic
- 1 whole head garlic
- 1 tsp olive oil
For the soup
- 2 lbs sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 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 ceylon cinnamon
- 4 cups bone broth (homemade or aip-compliant brand)
- 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 chives, thinly sliced (optional)
- 1–2 tbsp coconut milk, 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 a baking sheet and roast for 40–45 minutes, until the cloves are deeply golden, completely soft, and fragrant. Unwrap and let cool for 10 minutes, then squeeze the cloves out of their skins into a small bowl and set aside.
- 2
While the garlic roasts, heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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