Ketogenic Ginger, Turmeric, Carrot, and Coconut Milk Soup
Ketogenic Ginger, Turmeric, Carrot, and Coconut Milk Soup
Total Time: 40 mins
Serves: 2
Per serving: 330 calories, 5 g protein, 5 g carbohydrates, 22 g fat
Ingredients
Vegetable Broth - 1 cup
Carrots - 2 large
Ginger - 1 tablespoon
Garlic - 2 cloves
Onion - 1/2 large
Turmeric - 1 tablespoon
Coconut Oil - 1 tablespoon
Coconut Milk - 1/2 cup, organic
Parsley - for garnish
Pecans - for ganish
Directions:
Chop garlic, ginger, onions, and carrots. Your knife cuts do not need to be perfect because you are going to put everything into a blender to make the soup
In a large sauce pot, melt down the coconut oil on medium-low heat.
Add garlic, onion, ginger, carrots. Cook on low for about 10 minutes. Be careful not to burn the garlic. The purpose of this step is to bring out all of the flavors of the garlic, onion, and ginger.
Add turmeric. Stir and cook for 1-2 minutes.
Add vegetable broth. Cook for 10 more minutes. The purpose of this step is to make sure that the carrots are cooked and soft, so that when you put it in the blender it will easily blend.
Once carrots are soft, place in a blender and blend on high. Please make sure that it is safe to put hot food into your blender. For this recipe, we used a Vitamix.
Slowly add coconut milk until desired texture. You may not use the entire 1/2 cup or you may use more based on your preferences!
Garnish with more coconut milk, pecans, and parsley.
