Carrot and Ginger Soup
Jackie Bowker
Boost your immune system this winter with a good dose of ginger and vitamin C in this hearty carrot and ginger soup.
PREP TIME 10 mins
COOK TIME 20 mins
COURSE lunch and dinner, snacks and sweet treats
SERVINGS 4
CALORIES 117 kcal
EQUIPMENT
- Hand held blender, blender or food processor
INGREDIENTS
- 1 litre bone broth chicken
- 1 tbsp coconut oil
- 1 onion finely chopped
- 2 cloves garlic crushed
- 8 carrots roughly chopped
- 1/2 cup nutritional yeast
- 1 tbsp ginger minced
- 2 tbsp bone broth dehydrated broth or stock
INSTRUCTIONS
- Heat coconut oil in a large saucepan over high heat.
- Add onion and garlic and cook for two minutes or until softened.
- Reduce heat to medium and cook for 20 minutes or until carrot is softened.
- Use hand-held blender, blender or food processor and blend until smooth.
NUTRITIONS
- Sodium: 89mg
- Calcium: 50mg
- Vitamin C: 10mg
- Vitamin A: 20382IU
- Sugar: 7g
- Fiber: 5g
- Potassium: 554mg
- Calories: 117kcal
- Saturated Fat: 3g
- Fat: 4g
- Protein: 5g
- Carbohydrates: 17g
- Iron: 1mg
KEYWORD carrot recipes, carrot soup, ginger recipes, ginger soup, Healthy soup, healthy soups
Leave a comment