This delicious soup is full of warming flavors from curry powder and ginger. So tasty you won’t even know it’s low in sodium!
For a well balanced kidney friendly meal, add a green salad and a slice of bread on the side.
***Important Note From our Team***
We are excited to produce more recipes so people can answer the question, “What can I eat?” Due to the volume that we are currently uploading and developing we are not writing full blog posts on the recipes but will include nutrient facts. As we move forward, we will be updating our posts to include more information about the cooking journey with each recipe and the principles used that people with CKD can apply to their nutritional plans. If you have recipe specific questions, please comment below. We cannot provide individualized nutrition guidance on specific cases via email or in comments due to medical liability but will do our best to answer cooking specific questions
Curried Carrot Soup
Ingredients
- 4 tablespoons avocado oil
- 1 medium onion diced
- 1 1/2 lbs baby carrots about 5 cups
- 1½- inch piece of fresh ginger finely chopped (about 1½ tbsp)
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon red pepper flakes to taste
- 3 cups low sodium vegetable broth
- 1 15-oz can coconut milk reserve 1/4 cup for garnish
- 1/4 teaspoon sea salt to taste
- 1/4 teaspoon black pepper to taste
Garnish:
- 1/4 cup of reserved coconut milk
- 3 tablespoons chives finely chopped
- Optional: a squeeze of lemon juice to taste
Instructions
- In a pot over medium heat, add avocado oil. Once heated, add diced onion and cook until soft and fragrant, about 5-10 minutes.
- Next, add baby carrots and chopped ginger and cook for another 5 minutes, until the ginger is fragrant.
- Then add curry powder and red pepper flakes and toast while stirring for 30-60 seconds until fragrant. Be careful not to burn the spices.
- Once the spices are fragrant, add the vegetable broth and most of the coconut milk, reserving ¼ cup for garnish. Bring to a gentle boil, then lower the heat, close the lid and let simmer for 15-20 minutes until the carrots are softened.
- When the carrots are soft, use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, let the soup cool slightly then use a powerful blender to blend the soup in batches. Season to taste with salt and pepper.
- Before serving, garnish with a drizzle of your reserved coconut milk, finely chopped chives, and an optional squeeze of lemon juice to brighten up the soup.
Variations:
- Shorten Your Cooking Time: Cut carrots into smaller pieces to help them cook faster.
- Lower Potassium: Substitute up to half of the carrots for chopped cauliflower and use rice milk instead of coconut milk. Garnish with a drizzle of olive oil before serving.
- Enjoy as a Meal: Serve with a side salad and/or a piece of toast or breadsticks on the side.
Nutrition
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