Published on December 08, 2022 | As the weather grows colder and we settle into the holiday season, it’s time for soup. This recipe for a creamy carrot and thyme soup from our cookbook, Cooking Well, is low in sodium, low in protein, high in fluids, and reduces acid! Whether it’s for a holiday party or just a night in, it’s sure to warm you up.
3 pounds baby carrots or carrot chunks, peeled
8 cups low-sodium vegetable or chicken broth (see page 108 for recipe)
2 sprigs fresh thyme
1/2 teaspoon ground ginger
1/3 cup honey
1/3 cup heavy cream
- Pepper to taste
- Combine the carrots, stock and thyme in a pot.
- Bring to a boil, reduce the heat to low and simmer for 45 minutes to 1 hour.
- Remove from heat and transfer the soup in 2 batches to a blender.
- Puree the soup completely.
- Stir in the honey and cream.
- Add pepper, as desired.
- Serve while warm.
Nutritional Information (per serving)
Servings: 12 Serving size: 1 cup
- Calories: 100
- Fat: 2.6 g
- Carbohydrates: 17 g
- Protein: 3 g
- Dietary Fiber: 3.2 g
- Calcium: 50 mg
- Phosphorus: 65 mg
- Sodium: 433 mg
- Potassium: 393 mg
Maintaining a healthy lifestyle is important to everyone living with PKD. Nutritional requirements can vary from person to person and change depending on kidney function. We hope you enjoy this recipe, but alter the ingredients to meet your specific dietary needs.
*The PKD Foundation does not give medical advice. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment. If you have any concerns or questions about your health, you should always consult with your physician or other healthcare professionals.