Coconut Milk and Sweet Potato Soup with Thyroid-Balancing Spices

This subtly sweet soup gets its silky texture from pureed sweet potato and creamy coconut milk. Ground turmeric and freshly grated ginger give the soup a subtly warm, earthy flavor and a vibrant hue. Serve the soup warm, topped with a sprinkle of chopped cilantro and a drizzle of coconut cream, if you like.

In traditional Ayurvedic medicine, certain spices and foods are believed to have therapeutic properties that can help balance the thyroid gland. This soup incorporates several of these ingredients, including turmeric, which has anti-inflammatory properties, and ginger, which is believed to stimulate digestion and improve circulation. While there is no scientific evidence to support the claim that this soup can balance the thyroid, it is a nutritious and flavorful dish that may provide some health benefits.

Prep time: 10 | Cook time: 20 | Serves: 2

Ingredients

• 1 medium sweet potato, peeled and diced
• 1 can (13.5 fl oz) full-fat coconut milk
• 1 cup chicken or vegetable broth
• 1/2 medium onion, chopped
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon freshly ground black pepper
• Salt to taste (optional)

Instructions

1. In a medium saucepan, combine the sweet potato, coconut milk, broth, onion, ginger, turmeric, and black pepper.
2. Bring the mixture to a boil, then reduce heat and simmer until the sweet potato is tender, about 15-20 minutes.
3. Remove from heat and use an immersion blender or transfer the mixture to a regular blender and blend until smooth.
4. Return the soup to the saucepan and season with salt, if desired.
5. Heat through and serve warm.

Why It Works

• The sweet potato provides a natural sweetness and creaminess to the soup.
• The coconut milk adds a rich, creamy texture and a subtle coconut flavor.
• The turmeric and ginger add a warm, earthy flavor and a vibrant hue.
• The black pepper helps to enhance the absorption of turmeric.
• The optional salt helps to balance the flavors.