Carrageenan Free Rosemary-Garlic Pot Roast Soup
Deep, savory, and built on real whole ingredients, this rosemary-garlic pot roast soup is the kind of bowl that makes you want to stay in the kitchen all afternoon. Searing the beef chuck in coconut oil before the long simmer is what gives the broth that rich, almost caramelized depth — it's a step worth every extra minute. Carrots, parsnips, sweet potato, and celery all go in for the final stretch, turning tender and soaking up the herby, turmeric-kissed broth in the best possible way. For anyone navigating carrageenan concerns, the tricky part is usually the broth — many store-bought options sneak in additives that don't belong. This recipe calls for homemade or an AIP-compliant brand, so you stay in control of exactly what goes into the pot. Fresh rosemary, thyme, bay leaves, and a splash of apple cider vinegar do all the heavy lifting on flavor, no fillers required. The result is a deeply nourishing, slow-simmered soup that tastes like it came from a restaurant kitchen — just without anything you'd need to second-guess.
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Learn more →Ingredients
6 servings
- 2 lb beef chuck roast, cut into 2-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 6 cloves garlic, smashed and peeled
- 3 medium carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 2 medium parsnips, peeled and cut into 1-inch pieces
- 1 medium sweet potato, peeled and cut into 1-inch cubes
- 6 cups bone broth (homemade or aip-compliant brand)
- 2 tbsp apple cider vinegar
- 3 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat the coconut oil in a large Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until a deep brown crust forms and the pieces release easily from the pot. Transfer the seared beef to a plate and repeat with the remaining batch.
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