Ketogenic Ginger, Turmeric, Carrot, and Coconut Milk Soup
Servings 2 people
Calories 245123123kcal
Ingredients
- 1 cup vegetable broth
- 1 carrot large
- 1 tablespoon ginger
- 2 garlic cloves
- ½ onion large
- 1 tablespoon turmeric
- 1 tablespoon coconut oil
- ½ cup coconut milk organic
- parsley garnish
- pecans garnish
Instructions
- 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 1 tablespoon coconut oil on medium-low heat.1 tablespoon coconut oil
- Add 2 garlic cloves, ½ onion, 1 tablespoon ginger , 1 carrot. 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.1 tablespoon ginger, 2 garlic cloves, ½ onion, 1 carrot
- Add 1 tablespoon turmeric. Stir and cook for 1-2 minutes.1 tablespoon turmeric
- Add 1 cup 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.1 cup vegetable broth
- 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 ½ cup coconut milk until desired texture. You may not use the entire 1/2 cup or you may use more based on your preferences!½ cup coconut milk, pecans, parsley
- Garnish with coconut milk, pecans , and parsley .
Nutrition
Calories: 245kcal | Net carbs: 10g | Fat: 22g | Protein: 2g