Carrot & Ginger Soup
Have you tried mixing carrots and ginger? Try it out and enjoy this low protein soup.
Ingredients
- 1 Tbsp olive oil
- 1 med onion, chopped
- 2 cups vegetable broth
- 1 Tbsp fresh ginger, minced
- ½ tsp salt
- ¼ cup coconut milk
- 2 Tbsp chives, for garnish
Directions
- Add olive oil to a large pot and heat over medium heat. Add onions and cook until soft around 5-6 minutes.
- Add broth, ginger, salt and carrots to the pot, cover and bring to a boil. Reduce the heat and simmer for 25-30 minutes until carrots are soft. Turn off the heat.
- Add coconut milk, then use an immersion blender to blend until smooth.*
- Season to taste with salt and pepper.
- Dish into bowls and serve. Garnish with fresh chives if desired and enjoy.
Notes
*If you do not have an immersion blender, you can let the soup cool down then blend it in a traditional blender.
Nutrition Per Serving
Serving size: 1/4 of recipe
Calories: 134
Protein: 2.2 g
Phenylalanine: 103 mg
Leucine: 154 mg
Tyrosine: 66 mg
Nutrition Per Recipe
Calories: 535
Protein: 8.7 g
Phenylalanine: 412 mg
Leucine: 614 mg
Tyrosine: 265 mg
Tried this recipe?Let us know how it was!
