Low Iodine Roasted Garlic Sweet Potato Soup
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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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