Carrot Ginger Soup

I am BACK! After a long Christmas break, I’m getting back to my normal routine.  My kids seemed to have the opposite school vacation from most, and just went back to school last week.  We enjoyed a good amount of time off from school and work.

Since it is the coldest winter on record here in southern California… hot soups are in order! This soup would also be great for those of you who may be dealing with the flu or gastro viruses since ginger is soothing for the stomach and helps with nausea. It’s an all-in-one meal as well IF it is blended together.  So if you are in recovery mode and only a few sips at a time can handled, this is a great option to try. Of course it is equally as delicious when you are not sick as well!

6.04g Protein

3.68 Carbohydrate

302 Calories

3.01:1 Ratio

Carrot Ginger Soup

Ingredients

150g chicken broth, I used Imagine Organic

19g raw carrots, sliced thin

2g fresh ginger root, diced very small (will need to be added to the ketocalc)

5g raw onion, diced very small

10g butter

8g olive oil

32g heavy cream

5g whey protein isolate powder, NOW Foods brand

Directions

***Please read our DISCLAIMER first!***

Combine the broth, carrots, ginger, onion, butter and oil in a small pan or microwave safe bowl.  Heat the broth until the vegetables are soft.  You may add as much water as needed if the broth reduces too much.  Season with salt and pepper.

Once the veggies are throughly cooked, add the heavy cream and whey protein to the broth.  Mix the protein powder with a small amount of cold water first to help it dissolve completely.

Blend the soup with a immersion blender if desired.

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