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Simple Carrot Ginger Soup (FM)
Recipes | June 08, 2016
*yields 2 portions
Ingredients
- 3 Tbsp butter
- 6-7 large carrots, peeled and thinly sliced
- 2 cups coarsely chopped white or yellow onion
- Salt
- 1 teaspoon minced ginger
- 2 cups chicken or vegetable stock
- 2 cups water
- 3 large strips of zest from an orange
- about 1/4 cup heavy cream
Instructions
- Melt the butter in a large pot over medium heat. Add the carrots and onions and cook for about 5-8 minutes until the onions become soft but not browned. Season with 1 tsp of salt as they cook.
- Add the water, stock, ginger and orange zest strips. Cover with a lid and cook for about 20 minutes until the carrots are fully cooked and soft.
- Remove and discard the strips of orange zest.
- Pour the soup into a blender (in batches if necessary) and blend until smooth. Add more salt to taste if needed.
- Pour into a bowl and add about 2 tbsp of heavy cream into each portion.
Macros Per Portion:
Calories: 420.2
Carbs: 103.5 g
Net Carbs: 51.7 g
Fat: 20.1 g
Protein: 11.4 g
Private Member |
st. catharines, on, canada
This soup is so delicious!
Private Member |
san diego, ca, usa
I love this soup. I added broccoli, shallot, and a touch of fresh turmeric root, and used four cups of grass fed bone broth instead of the stock and water. It is delicious.
Private Member |
winnipeg, canada
I made this soup tonight and not only was it super yummy but it was soooooo easy! It’ll probably be one of my “go-to” meals for a while!! Love it!!
Private Member |
I’m looking forward to making this one tomorrow, no orange zest though but I’ll survive I’m sure🤗
Private Member |
maryland, usa
Making this soup for the second time this week, but a bit of a larger batch. So yummie!