AIP Friendly Sweet Potato Coconut Soup
This velvety, golden soup is the kind of bowl that feels like a warm hug — deeply savory, lightly sweet, and rich with creamy coconut milk. Roasting the sweet potatoes first is the move that sets this recipe apart, caramelizing the edges and building a natural sweetness that carries through every spoonful. Fresh ginger, turmeric, and Ceylon cinnamon layer in warmth and complexity without relying on any nightshade-based spices, which makes this a genuinely satisfying option for anyone navigating the autoimmune protocol. Bone broth adds body and depth, and a splash of fresh lime juice at the end keeps the whole thing bright rather than heavy. The recipe serves four, so it's practical for a weeknight dinner or easy to portion out for lunches throughout the week. Topped with a swirl of coconut milk and a little fresh cilantro, it looks as good as it tastes — no one at the table will feel like they're missing a thing.
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
- 2 lb sweet potatoes (about 3 medium), peeled and cut into 1-inch cubes
- 2 tbsp coconut oil, melted
- 1 tsp fine sea salt, divided
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, roughly chopped
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- ¼ tsp ceylon cinnamon
- 3 cups bone broth (homemade or aip-compliant brand)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1–2 tbsp full-fat coconut milk, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Spread the sweet potato cubes on a large baking sheet in a single layer, toss with 1 tbsp of the coconut oil and 1/2 tsp of the salt, and roast for 25–30 minutes, turning once halfway through, until the edges are caramelized and a fork slides in without resistance.
- 2
While the sweet potatoes roast, heat the remaining 1 tbsp coconut 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 5–6 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!