Creamy Carrot Coconut Soup

Full disclosure: Some of the links in this post may be affiliate links. As an Amazon Associate, I earn from qualifying purchases. If you choose to purchase a product using one of these links, it will support my work at no additional cost to you.

This soup is shockingly orange with a texture like velvet and the brightness of fresh-squeezed orange juice and spicy ginger. Creamy coconut milk adds to the flavor, and unrefined coconut oil provides its great thyroid-friendly health benefits. The orange juice brings out the natural sweetness of the carrots, while the addition of sour lime complements the coconut milk. I wouldn’t describe it as Thai, but I borrowed from their incredible flavors to hit the flavor mark I wanted.

Chef's Notes:

• If you make this with homemade chicken stock (aka bone broth), and organic, vitamin A-rich carrots, you’re delivering some serious love to your gut, joint, skin, hair, and nail health.
• I like to add the musky sweetness of cream sherry to mine; the alcohol cooks out, but you can skip it, no problem. To learn more, check out my post, "Cooking with Wine the Thyroid-healthy Way."
• If you’d prefer a vegan version, substitute vegetable broth for the chicken stock. That’s one of the great things about this soup: it meets a lot of today’s common dietary restrictions, and you can adapt it easily to meet even more, so this makes a friendly (and colorful) addition to any dinner party or potluck menu.

Thyroid-healthy Highlights:

• 1 cup of carrots provides 428% DV of Vitamin A. Boiling carrots actually increases their vitamin A content.
• 1 cup of carrots contains 3.6 grams of fiber, which can help relieve constipation. They are also low in calories and a good choice for weight loss.
• Consumption of unrefined coconut oil has been touted for its benefits to thyroid sufferers, including weight loss, increased metabolism, increased energy, and reduced inflammation. It also provides the brain and body with needed healthy fats in the form of MCFAs (medium-chain fatty acids).
• Bone broth is one of the most highly recommended foods for anyone suffering from an autoimmune disease. The collagen and glycine can help repair cell damage in the intestinal tract. It also supports hair, skin, and nail health, as well as our body's detox pathways. 

Print

With ImageWithout Image

Creamy Carrot Coconut Soup

Yield: 6

Author: Ginny Mahar

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Gluten-free, Dairy-free, Paleo, Vegan-friendly.

Ingredients

• 2 medium onions, roughly chopped
• 1/4 cup organic unrefined coconut oil
• 1/4 cup cream sherry (optional)
• 1 1/2 lbs carrots, peeled and roughly chopped
• 4 cups chicken stock, preferably homemade
• Pinch freshly grated nutmeg
• 14 oz can coconut milk
• 2 medium oranges, juice only
• 1/2 medium lime, juice only
• 2-inch piece fresh ginger root, peeled and minced
• 1 teaspoon fine sea salt, or to taste
• Dash white pepper, or to taste
• Sliced green onion and/or toasted coconut chips, for garnish

Instructions

1. In a large soup pot over medium heat, saute onions in coconut oil until soft, about 10 minutes. Add sherry (optional), and simmer 5 minutes more or until liquid has reduced. Add carrots, chicken stock, and nutmeg, and bring to a boil. Reduce heat to a simmer, cover and cook until carrots are tender, 20 to 30 minutes.
2. Add coconut milk and return to a simmer. Remove from heat and add orange juice, lime juice, and ginger.
3. Working in batches, carefully blend hot soup with blender (see notes) or immersion blender until smooth and velvety. Season to taste with salt and white pepper. Garnish with green onion and/or toasted coconut chips and serve.

Notes:

• If using a regular blender, use caution as steam can create pressure when unit is turned on, causing the lid and hot soup to go flying. Start at the lowest speed, holding the lid open a crack to get the soup spinning. Work your way up to full speed. Once it's whirling, you're good to go.
• Curried Version: This soup is lovely with the addition of a spice powder like curry or garam masala. Add a tablespoon to the pot while sautéing the onions, or stir it in by the 1/4 to 1/2 teaspoon when reheating leftover soup by the bowlful.
• For vegan version: Substitute vegetable broth for the chicken stock.

 

Nutrition Facts

Calories

433.27

Fat (grams)

30.77

Sat. Fat (grams)

24.45

Carbs (grams)

35.38

Fiber (grams)

5.55

Net carbs

29.83

Sugar (grams)

19.26

Protein (grams)

7.77

Sodium (milligrams)

743.25

Cholesterol (grams)

16.01

© Hypothyroid Chef, all rights reserved. hypothyroidchef.com

 

Did you make this recipe?

Tag @hypothyroidchef on instagram and hashtag it #hypothyroidchef