It is always nice to entertain during the Christmas Season, and we love serving little tastes of a nice hot soup. The soy sauce adds a bit of Unami and the fresh ginger adds the depth.
Extra coconut milk freezes really well.
Carrot Coconut Ginger Soup
Very low Carb appetizer, this soup is really good with or without the curry. We’ve made it both ways, depending on our crowd.
Make earlier in the day and warm up as guests arrive.
Ingredients
- 2 TBSP vegetable oil 0 CHO
- 1.5 cup (180 gr) red onion, chopped 15
- 2 cups (266 gr) carrots, chopped 17.3 CHO
- 1 TBSP (15 gr) ginger, grated 3 CHO
- 1 tsp. Madras curry powder 0 CHO
- 4 cups chicken stock 0 CHO
- 1 tsp. (4 gr) Splenda Brown Sugar Mix 4 CHO
- 1 tsp. Gluten Free Soy/Tamari .3 CHO
- 2/3 cup (144 gr) unsweetened coconut milk 4 CHO
- ½ tsp. salt 0 CHO
- ½ tsp. pepper 0 CHO
- Anything green to garnish 0 CHO
TOTAL CHO 43.6 CHO
- TOTAAL WEIGHT 1330 GRAMS
- 43.6 CHO DIVIDED BY 1330 GRAMS = .032 CHO/GRAM
- ¼ CUP = 56 GRAMS .032 CHO x 56 GRAMS 1.8 CHO/1/4 CUP
- ½ CUP = 112 GRAMS .032 CHO x 112 GRAMS 3.6 CHO/1/2 CUP
Instructions
- Heat the vegetable oil in a medium saucepan and add the chopped onions. Sauté for 5 minutes, until softer without burning.
- Next add the chopped carrots, grated ginger and curry powder (if using). Stir to incorporate and add the chicken stock Splenda Brown Sugar Mix, salt, pepper and Soy or Tamari.
- Bring to a boil, reduce heat and simmer, covered for 30 minutes. Remove the saucepan from the heat and let rest, covered for 10 minutes.
- Puree the soup in batches and return to the saucepan.
- Prior to serving warm the soup, add the coconut milk and gently heat.
- Serve hot with a little garnish of your choice.
