Carrot Ginger Soup | Low Carb | Paleo | Keto-Friendly | Vegan

This Carrot Ginger Soup is the perfect cool weather soup, and would make a delightful accompaniment to your Thanksgiving dinner. You can serve with salad before the big feast or as an appetizer - in small bowls or cups. It's made with farm fresh carrots, ginger, and vegetable broth. The soup is then blended until smooth. I serve with my homemade sauce, and a swirl of heavy cream or coconut milk (to keep vegan). A great soup for everyone! It's totally vegan and dairy free (if you omit heavy cream swirl).

This loaded with flavor, vitamins & minerals, and it's only 3.3g net carbs - making it lowcarb / keto-friendly, paleo, healthy and delicious - your family and guests will love it!

Carrot Ginger Soup | Low Carb | Paleo | Keto-Friendly | Vegan

Carrot Ginger Soup | Low Carb | Paleo | Keto-Friendly | Vegan

Carrot Ginger Soup | Low Carb | Paleo | Keto-Friendly | Vegan

Ingredients:

1 Tablespoon avocado oil

1/2 cup chopped onion

2 garlic cloves, minced

300g (about 2 1/4 cups) chopped carrots

1 teaspoons ginger paste

1 Tablespoon apple cider vinegar

32 ounces Zoup, Good Really Good Savory Vegan Veggie Broth

Sea salt and fresh black pepper

Serve with cranberry sauce and cream (or coconut milk)

Directions:

1. In a large pot, heat avocado oil over medium heat. Add onion and cook until softened, stirring occasionally. About 8 to 10 minutes.

2. Add the garlic and chopped carrots. Season with salt and pepper. Cook 10 minutes more, stirring occasionally.

3. Stir in the ginger paste and the apple cider vinegar.

4. Add in the vegetable broth and bring to a simmer. Cook until carrots are soft, about 30-40 minutes.

5. Remove from the stove and allow to cool slightly, then blend with a hand emulsion blender until smooth. Adjust seasonings. Bring back to the stove and heat through.

6. Serve with Cranberry Relish and a drizzle of cream or coconut milk.

Easy Keto Low-Carb Sweet Cornbread

Needing a bread for Thanksgiving? Try my Easy Keto Low-Carb Cornbread. This recipe is for a double batch so it's perfect to serve for to your family or a larger crowd on Thanksgiving. It's the perfect substitute for traditional cornbread, as it has no corn or cornmeal in the recipe. It's made with almond flour, sweetener, eggs, and to mimic that cornmeal texture I added in a bit of hemp hearts (shelled hemp heart seeds). It's so delicious, your family and friends will have no idea it's keto-friendly. I baked the cornbread in my Great Jones 10-inch Sweetie Pie Pie Plate - it turned out beautiful. I was a bit nervous baking a larger batch, this ceramic stoneware is fabulous in making a nice evenly baked bread with a golden crust. It's nonstick, so no extra oil or butter was needed in the baking dish.

I served with butter and SunnyBo Hunny - this honey alternative is new me - it's made from apple juice, no sugar-added. It has a very slight taste of apple, perfect sweetness, and makes a great accompaniment to cornbread - making this a perfect Thanksgiving / Fall Harvest bread to serve to all your guests. Both are keto-friendly, gluten-free, and sugar-free. In addition, this "Hunny" is vegan & delicious!

Easy Keto Low-Carb Sweet Cornbread

Easy Keto Low-Carb Sweet Cornbread

Easy Keto Low-Carb Sweet Cornbread

Easy Keto Low-Carb Sweet Cornbread

Ingredients:

3 cups Nature's Eats Almond Flour

2/3 cup confectioners style sweetener, such as Swerve

2 Tablespoons hemp hearts

10 Tablespoons salted butter, melted (or vegan butter substitute)

8 large eggs

3 1/4 teaspoon baking powder

1 teaspoon vanilla extract 30 drops OOOFlavors Cornbread Flavoring (use discount code: DEB10) (or 2 teaspoons vanilla extract)

Note: This recipe can be divided in half. If so, bake in a smaller baking dish.

Directions:

1. Preheat oven to 350° F.

2. In a mixing bowl, whisk together almond flour, sweetener, hemp hearts, and baking powder until well mixed.

3. In a separate large mixing bowl, add melt the butter in the microwave. remove and let a cool a bit, add in the eggs, vanilla extract , and cornbread flavoring. Whisk ell until eggs are incorporated.

4. Add the dry mixture to the bowl with the wet mixture. Mix gently until smooth. Batter will be thick.

5. Pour the batter into a 10" round pie dish. Bake 40-45 minutes. Check after 25 minutes, if browning too quickly, lightly cover with aluminum foil.

6. Allow to sit for a few minutes, slice and serve with butter, honey alternative (such as SunnyBo Hunny).

Nutritional Information: coming ...

#keto #ketodiet #ketodietrecipes #ketofam #ketolifestyle #ketolife #ketofam #ketotribe #ketofocus #ketocornbread #ketobread #ketoweightloss #ketothanksgiving #bread

Wedding Soup (Escarole Soup) Low Carb

It's a soup kind of day here!! It's rainy, dark and dreary here today .. so Wedding Soup is on!! It's super easy, comforting and delicious! It's my mom's recipe which means there's no recipe. But I will tell you how I make best I can. Growing we called it "Escarole Soup". Most of you probably know it is Wedding Soup. Wedding soup or Italian wedding soup is an Italian soup consisting of green vegetables and meat - the perfect marriage. I make it with fresh escarole and mini low carb meatballs. I like it just like this, however you could add in a low carb pasta or rice alternative. This Wedding Soup is a delicious and hearty soup that is easy to make. Make for Sunday supper or for a quick weeknight meal. Enjoy with your your favorite bread and salad.

Wedding Soup (Escarole Soup) Low Carb

Wedding Soup (Escarole Soup) Low Carb

Wedding Soup (Escarole Soup) Low Carb

Wedding Soup (Escarole Soup) | Low Carb Ingredients:

Meatballs:

1 lb. meatloaf mix (or ground beef)

1 Tablespoon dried parsley

1 large egg

1/2 cup grated Parmesan cheese 1/4 cup Italian style bread crumbs*

1 teaspoon salt

Freshly ground black pepper

*If you're following a keto diet you can omit the breadcrumbs or replace finely ground pork rinds. The breadcrumbs add 16g net carbs to the entire meatball recipe, which is about 0.5g (or less) per meatball. Soup:

64 ounces chicken broth (College Inn broth is my favorite)

1 pound escarole, coarsely chopped

Freshly grated Parmesan for garnish

Salt and freshly ground black pepper

Directions:

1. In a large soup pot, heat chicken broth to a simmer/low boil.

2. In the meantime, in a separate med/large pot you want to pre- cook the escarole a bit. This cuts down on any bitterness. Place the chopped escarole in a med/large pot with about 1/4-1/2 cup of water. Cook until it just starts to wilt. It should still be bright green. Drain and set aside.

3. To make the meatballs: In a large bowl mix all meatball ingredients together, by hand, until just blended. Do not over mix as the meatballs will get tough in texture. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs.

4. To make the soup: drop meatballs in simmering/low boil broth. Simmer until meatballs start to float to the top (this is how you know the meatballs are cooked) - this takes only a few minutes. Add escarole and simmer about 10 minutes. Serve and garnish with freshly grated Parmesan cheese (optional). I like to make earlier in the day and keep it warm on low setting. This allows the flavors to marry and taste delicious!

Note: if when cooking you don't seem to have enough broth I just add 1 cup of water and a chicken bullion.

Enjoy! Print Recipe:

MeatballSoup_Test_Print

.pdf

Download PDF • 201KB