I’m wrapping up soup season with an updated favorite that’s perfect for those spring days where the temperature EKG is on the dip (vs the spike). It’s gluten-free, dairy-free, and Paleo– it’s a hypothyroid hat trick! And it can easily be made vegan. I’ve been making my version of Carrot Ginger Bisque since I came up with it in college, many years ago. Never mind how many. Let’s just say it was sometime before the end of the last century.
It was a customer favorite when I was working as the lunchtime sous chef at a local fine-dinery called The Red Bird. For many years, I served it as the first course to Thanksgiving dinner. I also remember making it for my grandmother-in-law towards the end of her life, when she was on a lot of dietary restrictions and fighting chronic nausea. I thought the ginger might help. She loved it and peppered me with praise throughout the meal.
She also gave me some advice I didn’t take, but sometimes wish I would have.
“The trouble with being a good cook,” she said in her elegant Jacksonville drawl, “is that you are always expected to cook. If you don’t want to be stuck in the kitchen for the rest of your life, you’d better start burning things.”
Oh well…
Anyway, back to the soup. The original version was shockingly bright orange with a texture like velvet and the brightness of freshly squeezed orange juice and spiky ginger. The updated version is all of that, with the added flavor and even more impossibly luscious texture of creamy coconut milk, along with the added health benefits of unrefined coconut oil. The orange juice brings out the natural sweetness of the carrots, while the addition of 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. Bulls eye!
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 some cream sherry to mine– the alcohol cooks out– but you can skip it, no prob.
I’ll detail the thyroid-specific nutrition for you in The Breakdown below.
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 to meet even more, so it makes a friendly (not to mention beautiful) addition to a dinner party or potluck menu.
I like to garnish it with green onions, but crunchy toasted coconut chips are lovely too. You can use the sweetened, pre-toasted kind (Dang), or toast unsweetened shredded coconut in a 350F oven until golden brown, about 7 minutes. Ooh! I just had another garnish idea: crispy fried shallots might take this to the next level. Hmm, I’ll get back to you on that.
The Breakdown
- 1 cup of carrots provides 428% DV of Vitamin A, which may be a key factor in preventing hypothyroidism. Boiling carrots actually increases their vitamin A content.
- 1 cup of carrots contains 3.6 grams of fiber, which can help relieve constipation sometimes caused by hypothyroidism. They are also low in calories and a good choice for weight loss.
- Consumption of unrefined coconut oil has been touted for it’s benefits to hypothyroidism 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 MCFA’s or medium-chain fatty acids.
- Bone broth is one of the most highly recommended foods for anyone suffering from an autoimmune disease like Hashimoto’s. The collagen and glycine can help repair cell damage in the intestinal tract.
Hope this soup brightens up your day.
Wishing you the best of health,
Orange Velvet Soup
Carrot Ginger Bisque just got an upgrade with the addition of creamy coconut milk-- rich in flavor AND healthy fats. As the start of a special meal, or sipped from a mug at your desk, you won't believe the velvety texture and stunning color of this soup. It's gluten-free, dairy-free, and Paleo friendly. For a vegan version, substitute vegetable stock for chicken stock.
- Prep Time: 20m
- Cook Time: 50m
- Total Time: 1h 20m
- Serves: 8
- Category: Soups
Ingredients
- 2 medium onions, roughly chopped
- 1/4 c organic unrefined coconut oil
- 1/2 c cream sherry (optional)
- 1 1/2 lb carrots, peeled and roughly chopped
- 4 c chicken stock, preferably homemade
- pinch freshly grated nutmeg
- 14 fl 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 tsp. fine sea salt, or to taste
- dash white pepper, or to taste
- Garnish: sliced green onion and/or toasted coconut chips
Instructions
- 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 it doesn't smell so boozy. 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.
- Add coconut milk and return to a simmer. Remove from heat and add orange juice, lime juice, and ginger.
- Working in batches, carefully blend hot soup with regular* (see note) 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 an excess of pressure when turning unit on, causing the lid and hot soup to go flying. Start at the lowest speed with your hand on the lid, pulsing if necessary to get the soup spinning, and then work your way up to full speed. Once it's whirling, you're good to go.
- This soup is also lovely with the addition of a spice powder like curry or garam masala. Add a tablespoon to the pot while sauteing the onions, or stir it in by the 1/4 - 1/2 teaspoon when re-heating leftover soup by the bowlful.
I would love to hear what you think