Creamy Carrot Coconut Soup
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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.
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 thyroid. I like to add the musky sweetness of cream sherry to mine; the alcohol cooks out, but you can skip it, no problem.
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.
- 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.
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