Keto Roasted Carrot, Squash and Ginger Soup | Best Keto Recipes | Keto Recipes

Keto Roasted Carrot, Squash and Ginger Soup | Best Keto Recipes | Keto Recipes

July 28, 2019 3 By William Morgan


Welcome to keto meals and recipes dot com. Today, I will be showing you how to make a roasted carrot, squash and ginger soup
the soup can be made with chicken broth, as i’m doing here, or
converted to a vegan version. As I prepare the soup, I will indicate which
ingredients have to be substituted, and with what, in order to make it vegan
the macronutrient ratio for the original non vegan version is four point two to one with seven point three grams of total carbs,
one point four grams of dietary fiber from the vegetables,
resulting in five point nine grams of net carbs per
150 gram serving. As
you know by now, the first thing I always recommend is assemble all your ingredients, weigh everything out accurately, and do all the prep
also pre-heat your oven to 220 degrees Celsius or
425 degrees Fahrenheit. Get a large mixing bowl and put the cubed butternut squash and the cut carrots into it
then add about two tablespoons of your olive oil, or
substitute with avocado oil if you prefer. Add
the salt and pepper and toss until the carrots and squash are wall coated
and get your parchment-lined baking sheet and toss the vegetables onto it
then spread out the squash and carrots, so there is a lot of room between each piece
this will give you better roasted vegetables
don’t forget to scrape out any oil and seasoning from the bowl and sprinkle that on top of the vegetables
now take your peeled whole garlic cloves and
place them onto a small strip of aluminum foil, shiny side up, and then make it into a sealed flat pouch
place this pouch into a corner of the baking sheet, then place into your preheated oven in the top third position and
bake for about twenty to thirty minutes
just before your vegetables are finished roasting
take a large soup pot and place it over medium heat on the stovetop. Add the rest of your olive oil or avocado
oil and the butter and heat until the butter has melted. If you’re making the vegan version,
substitute the butter with three tablespoons of olive oil. Add the chopped onion and the ginger
saute until both are tender. Add the roasted garlic and mash with your spatula until the garlic is blended. Add the thyme,
oregano and the cumin powder and stir and saute for about 1 minute
to your pot add all of the roasted squash and carrots
Here’s choice number 2 to make it vegan:
substitute the chicken broth with vegetable stock and
pour your chosen stock into the pot
Now reduce your element heat to medium-low
you want the soup to have a very light simmer, but you don’t want it to boil
set the timer for 30 minutes and don’t forget to stir occasionally. At about the 25 minute point add
the heavy cream and stir well
here’s choice number 3 for the vegan version:
substitute the dairy cream with full fat coconut cream
sprinkle the 1 tablespoon of glucomannan over the surface and stir well to combine, then increase your heat
just a bit and bring to a light boil for about 5 minutes. This will cook the cream and blend it with the other flavors
now for the last step
using your blender or immersion wand, puree all the ingredients until you have a silky smooth, lump free texture
the consistency of the soup is thick, velvety and creamy
with a richer and tastier flavor as a result of first roasting your carrots, squash and garlic
to make the soup look as special as it tastes, I took a long sliver of carrot and, starting with a narrow end,
spiraled it into a cone shape. Then I placed it into the bowl. Finish it off with a piece of parsley
or, as I did, the leaves for my celery stock. Enjoy! Thank you for watching this video
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available in the description below