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 questionsPrint
This recipe was developed and tested by Lydia Safadi, MA, RD, LDN.
- 3 tablespoons avocado oil
- 1 medium onion, diced
- 6 cups baby carrots
- 1 1/2 tablespoons fresh ginger, finely chopped
- 3 cups low sodium vegetable broth
- 1 can (15 oz) coconut milk, remove 6 tablespoons for garnish
- 1 1/2 tablespoons curry powder
- 1/2 teaspoon red pepper flakes, to taste
- 1/4 teaspoon sea salt, to taste
- 1/4 teaspoon black pepper, to taste
- 6 tablespoons coconut cream, can be whipped or drizzled on top
- 3 tablespoons chives, finely chopped
1. In a pot over medium heat, add avocado oil. Once heated, add diced onion and cook until soft and fragrant, about 5-10 minutes.
2. Next, add baby carrots and chopped ginger and cook for another 5 minutes, until the ginger is fragrant.
3. Then add the vegetable broth and coconut milk along with the curry powder and red pepper flakes. Let simmer for 15-20 minutes, until the carrots are softened.
4. When the carrots are soft, use an immersion blender to carefully blend the soup until smooth and creamy. Alternatively, use a powerful blender to blend the soup in batches, being careful as it will be hot. Season to taste with salt and pepper.
5. Before serving, garnish with a Tablespoon of coconut cream and finely chopped chives.
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