Keto Carrot Ginger Soup Recipe

Keto Carrot Ginger Soup Recipe

Ingredients

Yield: 4 servings

• 2 tablespoons (30 ml) extra-virgin olive oil
• 1½ cups (190g) sliced carrots
• 1 tablespoon grated fresh ginger
• 1½ cups (360 ml) vegetable broth
• 1 (13.5-ounce/400-ml) can full-fat coconut milk
• grated zest of 1 lemon
• ¼ teaspoon freshly ground black pepper

Method

1. Heat the oil in a large saucepan over medium heat
2. Add the carrots and ginger and cook for about 5 minutes, stirring occasionally, until the carrots begin to soften
3. Add the broth and coconut milk to the pan and cover
4. Continue to cook for 20 minutes, until the carrots are tender and can easily be pierced with a knife
5. Pour the soup into a blender and blend until smooth, about 2 minutes
6. To serve, divide the soup among 4 bowls and top with the lemon zest and freshly ground black pepper
7. Refrigerate in a tightly sealed container for up to 4 days or freeze for up to a month
8. To reheat – Warm in a covered saucepan over medium-low heat until the desired temperature is reached

Nutritional Info. 234 calories – 20.6g fat – 2.1g protein – 7.7g total carbs – 6.3g net carbs

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