Ingredients
Equipment
Method
- Sauté the leeks in a bit of olive oil until soft.
- Add the chopped carrots and grated ginger to the pot.
- Pour in the bone broth and bring it to a boil.
- Let it simmer for 20 minutes.
- Blend everything until smooth.
- Stir in the coconut milk and season with salt.
- Top with fresh cilantro before serving.
Nutrition
Calories: 220kcalCarbohydrates: 25gProtein: 5gFat: 10gSaturated Fat: 8gSodium: 500mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 150IUVitamin C: 10mgCalcium: 4mgIron: 4mg
Notes
This soup is perfect for meal prepping and can be frozen for later use.
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