Curried Seaweed Soup

Curried Seaweed Soup

Rich in essential iodine, this comforting soup is one of my favorites to nourish the thyroid and support our endocrine system. We need iodine to produce thyroxine (T4) which gets converted to triiodothyronine (T3) which helps regulate our metabolism. Every cell in our body has a thyroid hormone receptor and because iodine is found almost exclusively in ocean vegetables and seafood, the majority of the world’s population is actually deficient. Kelp and kombu (a variety of kelp) contains the highest amounts of iodine, plus they add a nice bit of umami to this flavorful soup.

Please note,  if you have Hashimoto’s thyroiditis or Grave’s disease, both autoimmune diseases of the thyroid, this should be enjoyed in moderation as high doses of iodine could worsen symptoms.

Curried Seaweed Soup

Makes 3-4 servings

Prep Time 20 Minutes


2/3 cup (24 g) loosely packed dried wild Atlantic Kombu

3/4 cup (175 ml) hot water

Soup Base

2 1/2 cups (570 ml) very hot water

3 tablespoons(32 g) chickpea miso

2 tablespoons (24 g) coconut oil

1 1/2 tablespoons (23 ml) lemon juice

1 tablespoon (6 g) curry powder

1 tablespoon (8 g) grated ginger

1 to 2 Medjool dates, pitted

For the seaweed, place the dried kombu in a small bowl of 3/4 cup hot water and allow to soak for 20 minutes. Reserve the soaking liquid.

For the soup, blend all the ingredients in the soup base, as well as the kombu and soaking liquid, in a blender until smooth. Adjust seasonings to taste. This recipe is a raw food friendly recipe. For those who like a warmer soup, warm gently over the stovetop. This soup keeps for 3 days in the refrigerator.

From the book Raw & Simple DETOX by Judita Wignall. Copyright 2015 Quarry Books.

Curried Seaweed Soup