Carrot Ginger Soup with Kale Shreds and Macadamias

7 50 343
Ingredients Minutes Calories
Prep Cook Servings
10 min 40 min 4
Carrot Ginger Soup with Kale Shreds and Macadamias
Health Rating

Ingredients


8 cup chopped Carrots (peeled and cut in thirds)
5 cup Chicken broth (stock), low sodium (look for Low FODMAP broth that is garlic and onion free or substitute with water)
1 tbsp minced Ginger root (Fresh or jarred)
1 pinch Salt and pepper (to taste)
1 cup Kale (cut in thin strips)
2 tsp Olive oil
2/3 cup whole/halves Macadamia nuts, unsalted

Instructions


  1. Add carrots, broth and ginger in large stock pot over high heat until boiling.
  2. Reduce heat to medium and simmer until carrots are fork tender, about 20 minutes.
  3. Add a bit of salt and pepper to season the soup.
  4. Remove from heat and let cool for about 20 minutes.
  5. Meanwhile, cook up kale and nuts; preheat oven to 350 degrees.
  6. Line cookie sheet with parchment. Place kale and nuts on cookie sheet--in separate sections as they cook for different length of time.
  7. Drizzle oil over kale and massage oil into kale evenly.
  8. Sprinkle kale with a dash of salt.
  9. Bake kale and nuts.
  10. Nuts will be toasted in about 5 minutes; when toasted remove and set aside and return cookie sheet to oven.
  11. Bake kale for about another 8-10 minutes being careful not to burn. Stir occasionally for even cooking. Kale should be texture of tissue paper-light and airy.
  12. When soup cools a bit, add to blender and puree for about 3 minutes.
  13. Return soup to stockpot and reheat to warm.
  14. Serve soup in soup bowls, top with kale shreds and toasted macadamias.

 

To make AIP friendly: Remove pepper and macadamia nuts

Nutrition Facts

Per Portion

Calories 343
Calories from fat 188
Calories from saturated fat 32
Total Fat 20.9 g
Saturated Fat 3.6 g
Trans Fat 0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 15.5 g
Cholesterol 0
Sodium 951 mg
Potassium 1380 mg
Total Carbohydrate 32 g
Dietary Fiber 8.9 g
Sugars 14.4 g
Protein 7.2 g

Dietary servings

Per Portion


Meat Alternative 0.8
Vegetables 4.3

Energy sources


Pygal37%460.1823533587352159.3509788373520555%311.8514438617001250.279623698655838%357.17354984654844110.2709278146397337%55%8%CarbohydratesFatProtein

Notes:

Carrots

are a great source of beta carotene which is converted to vitamin A in the body and is important for vision health and immunity!

Ginger

is an anti-inflammatory and my help with nausea

Soup