20+ Flavorful Low-Carb Soup Recipes to Flavor

If you’re on a low-carb diet and looking for hearty, nutritious, and delicious meal ideas, you’re in the right place! Soups are an excellent way to pack in a variety of vegetables and flavors, all while keeping your carb intake low.

Whether you’re craving a creamy, comforting bowl or a light and refreshing option, low-carb vegetable soups are the perfect solution.

Packed with essential vitamins, minerals, and fiber, these soups offer everything you need to stay healthy and satisfied without compromising your low-carb lifestyle.

In this blog post, we’ve curated a list of over 20 amazing low-carb vegetable soup recipes, each designed to satisfy your taste buds and support your dietary goals.

From vibrant, zesty options to creamy indulgences, these soups are easy to prepare and sure to become staples in your kitchen.

So, grab your favorite vegetables and start cooking, because these flavorful low-carb soups are about to take your meal planning to the next level!

20+ Flavorful Low-Carb Soup Recipes to Flavor

Low-carb vegetable soups are not only delicious and satisfying, but they are also versatile, easy to make, and packed with nutritional benefits.

By incorporating a variety of fresh vegetables, healthy fats, and flavorful seasonings, you can enjoy a wide range of soups that fit seamlessly into any low-carb diet.

Whether you’re preparing a soup for a quick lunch or a cozy dinner, these recipes will help you stay on track while enjoying wholesome, flavorful meals.

Now that you have a variety of low-carb vegetable soup ideas to choose from, you can easily mix and match according to your cravings and seasonal produce availability.

So, grab your ingredients and get cooking—your taste buds will thank you!

Creamy Low-Carb Broccoli and Cheddar Soup

This Creamy Low-Carb Broccoli and Cheddar Soup is the ultimate comfort food for chilly days, delivering a rich and satisfying experience without derailing your diet. Packed with vibrant broccoli, creamy cheddar, and wholesome ingredients, this recipe is a low-carb twist on a classic favorite. Perfect as a light lunch or an appetizer, it’s a delicious way to sneak more veggies into your day.

Ingredients:

• 4 cups broccoli florets
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 2 tbsp butter
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions:

1. Heat the butter in a large pot over medium heat. Add the diced onion and minced garlic, cooking until fragrant and softened.
2. Add the broccoli florets and cook for 3 minutes, stirring occasionally.
3. Pour in the broth, bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes, or until the broccoli is tender.
4. Use an immersion blender to puree the soup until smooth (or leave some chunks for texture).
5. Stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted.
6. Season with smoked paprika, salt, and pepper to taste. Serve hot with a sprinkle of extra cheddar if desired.

Rich, cheesy, and loaded with nutrient-dense broccoli, this soup proves you don’t need carbs for bold flavor. Whether enjoyed as a meal on its own or paired with a low-carb side, it’s a dish you’ll find yourself craving again and again.

Zucchini Noodle and Tomato Basil Soup

This Zucchini Noodle and Tomato Basil Soup is a delightful fusion of fresh, garden-fresh flavors. By swapping traditional pasta for zucchini noodles, it keeps the carb count low while maintaining the comforting essence of a classic tomato basil soup. It’s a healthy, hearty, and flavorful option perfect for a quick weeknight dinner.

Ingredients:

• 4 medium zucchini, spiralized
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 4 cups canned diced tomatoes (no sugar added)
• 2 cups vegetable broth
• 1/2 cup fresh basil leaves, chopped
• 1/4 cup heavy cream (optional)
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté the onion and garlic until fragrant and translucent.
2. Add the diced tomatoes, vegetable broth, and Italian seasoning. Bring to a boil, then reduce to a simmer for 15 minutes.
3. Use an immersion blender to puree the soup until smooth, or leave slightly chunky for texture.
4. Stir in the zucchini noodles and cook for 2-3 minutes, just until tender.
5. If desired, add the heavy cream for extra richness. Stir in fresh basil and season with salt and pepper to taste.
6. Serve immediately, garnished with additional basil or Parmesan cheese if preferred.

This vibrant soup combines the freshness of zucchini and basil with the comforting depth of tomato, creating a meal that satisfies without weighing you down. A perfect option for anyone looking to stay low-carb without sacrificing flavor or nutrition.

Low-Carb Cauliflower “Rice” and Chicken Soup

Hearty, nourishing, and incredibly satisfying, this Low-Carb Cauliflower “Rice” and Chicken Soup is the ultimate one-pot meal. With tender chicken, savory vegetables, and cauliflower rice as a low-carb substitute for grains, this soup provides all the comforts of a traditional chicken soup with a healthy twist.

Ingredients:

• 2 cups cooked shredded chicken (rotisserie works well)
• 4 cups chicken broth
• 2 cups cauliflower rice
• 1 cup diced celery
• 1 cup diced carrots
• 1 small onion, chopped
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tbsp olive oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, celery, and carrots, cooking until softened.
2. Stir in the garlic powder and dried thyme, cooking for an additional minute.
3. Add the chicken broth and bring to a gentle boil. Reduce the heat and let simmer for 10 minutes.
4. Stir in the shredded chicken and cauliflower rice, cooking for another 5-7 minutes until the cauliflower rice is tender.
5. Season with salt and pepper, then garnish with fresh parsley before serving.

Packed with protein, veggies, and comforting flavors, this Low-Carb Cauliflower “Rice” and Chicken Soup is a must-try for anyone seeking a hearty yet health-conscious meal. Whether for a quick lunch or a cozy dinner, it’s sure to become a favorite in your low-carb repertoire.

Spicy Low-Carb Thai Coconut Curry Soup

Bursting with bold Thai-inspired flavors, this Spicy Low-Carb Thai Coconut Curry Soup combines creamy coconut milk, tender vegetables, and a spicy curry kick. Low in carbs but high in flavor, this soup is perfect for when you want a comforting meal with a bit of heat. It’s quick to prepare and customizable to your spice tolerance.

Ingredients:

• 1 tbsp coconut oil
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms
• 1 zucchini, spiralized or sliced into thin ribbons
• 2 garlic cloves, minced
• 1 tbsp red curry paste
• 1 can (14 oz) coconut milk (unsweetened)
• 2 cups chicken or vegetable broth
• 1 tsp fish sauce (optional)
• 1 tbsp lime juice
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add the garlic, red bell pepper, and mushrooms. Cook until vegetables are tender.
2. Stir in the red curry paste and cook for 1 minute to release the flavors.
3. Pour in the coconut milk and broth, mixing well. Bring to a gentle simmer.
4. Add the zucchini ribbons and cook for 2-3 minutes, just until tender.
5. Stir in the fish sauce (if using), lime juice, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a wedge of lime.

This Spicy Thai Coconut Curry Soup delivers a flavorful punch while keeping carbs to a minimum. With its creamy texture and warming spices, it’s the perfect way to elevate your weeknight meals without compromising on your dietary goals.

Creamy Cauliflower and Leek Soup

Velvety and satisfying, this Creamy Cauliflower and Leek Soup offers a luxurious dining experience without the carbs. By blending tender cauliflower with sautéed leeks and a touch of cream, this soup creates a comforting dish that’s simple yet elegant. Ideal for a light meal or a sophisticated appetizer, it’s a low-carb triumph.

Ingredients:

• 1 head cauliflower, cut into florets
• 2 large leeks, white and light green parts only, sliced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup unsweetened almond milk (or heavy cream)
• 2 tbsp olive oil
• 1 tsp fresh thyme leaves
• Salt and pepper to taste
• Optional: crumbled bacon or chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the leeks and garlic, cooking until softened and fragrant.
2. Add the cauliflower florets and thyme, stirring to coat in the flavors.
3. Pour in the broth, bring to a boil, then reduce the heat and simmer until the cauliflower is tender (about 15 minutes).
4. Use an immersion blender to puree the soup until smooth. Stir in the almond milk or heavy cream, and season with salt and pepper to taste.
5. Serve hot, garnished with crumbled bacon or chives if desired.

With its creamy texture and mild, earthy flavors, this Cauliflower and Leek Soup is a wonderful way to indulge without guilt. Pair it with a fresh salad for a complete low-carb meal that feels indulgent and nourishing.

Hearty Low-Carb Italian Sausage and Kale Soup

This Hearty Low-Carb Italian Sausage and Kale Soup is a robust and flavorful meal that’s both satisfying and nutritious. Combining savory sausage, nutrient-packed kale, and a creamy broth, this soup makes for the perfect one-pot meal to warm you up on a chilly day.

Ingredients:

• 1 lb Italian sausage (mild or spicy, as preferred)
• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 4 cups chopped kale (stems removed)
• 1 cup cauliflower rice
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. In a large pot, cook the Italian sausage over medium heat until browned. Remove and set aside.
2. Add olive oil to the pot and sauté the onion and garlic until softened.
3. Stir in the chicken broth and bring to a boil. Add the kale and cauliflower rice, simmering for 10 minutes until tender.
4. Return the sausage to the pot and stir in the heavy cream. Add oregano, crushed red pepper flakes (if using), and season with salt and pepper to taste.
5. Serve hot, optionally garnished with Parmesan cheese or fresh herbs.

This Italian Sausage and Kale Soup is a true low-carb comfort dish, delivering bold flavors and wholesome ingredients. Whether enjoyed on its own or with a low-carb side, it’s a meal that’s sure to become a staple in your home.

Low-Carb Butternut Squash and Sage Soup

This Low-Carb Butternut Squash and Sage Soup is a velvety, fall-inspired dish that combines the natural sweetness of butternut squash with the aromatic flavor of fresh sage. By using cauliflower to keep the soup creamy without adding too many carbs, this soup is a perfect balance of rich flavor and healthy ingredients. Ideal for cozy evenings or holiday gatherings, it’s a dish that’s both light and comforting.

Ingredients:

• 1 small butternut squash, peeled, seeded, and cubed
• 1 cup cauliflower florets
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp ground sage (or 2 tbsp fresh sage, chopped)
• Salt and pepper to taste
• Optional: a dollop of sour cream for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until soft and fragrant.
2. Add the butternut squash and cauliflower, stirring to combine. Cook for 3-4 minutes to slightly brown the vegetables.
3. Pour in the broth, bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the squash and cauliflower are tender.
4. Stir in the sage and almond milk, then use an immersion blender to puree the soup until smooth.
5. Season with salt and pepper to taste. Serve hot with a dollop of sour cream or additional fresh sage if desired.

This Butternut Squash and Sage Soup offers a warm, comforting bowl of fall flavors while remaining low in carbs. With its creamy texture and the perfect balance of sweetness from the squash and savory notes from sage, it’s a delightful and healthy choice for any meal.

Low-Carb Cabbage and Sausage Soup

This Low-Carb Cabbage and Sausage Soup is hearty, satisfying, and bursting with flavor. The combination of savory sausage, tender cabbage, and a rich broth creates a filling and low-carb meal that will leave you feeling nourished. Perfect for meal prep or a quick weeknight dinner, this soup is simple to make yet incredibly delicious.

Ingredients:

• 1 lb Italian sausage (or your preferred sausage)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 4 cups cabbage, chopped
• 1 cup diced tomatoes (no sugar added)
• 1/2 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the sausage and cook until browned, breaking it up into smaller pieces as it cooks.
2. Remove the cooked sausage from the pot and set aside. In the same pot, sauté the onion and garlic until fragrant.
3. Add the chicken broth, cabbage, diced tomatoes, thyme, and paprika. Bring to a boil, then reduce to a simmer for 10 minutes, or until the cabbage is tender.
4. Return the sausage to the pot and cook for an additional 5-7 minutes, allowing the flavors to meld together.
5. Season with salt and pepper to taste before serving.

This Cabbage and Sausage Soup is a nourishing, low-carb dish that combines rich flavors and healthy ingredients in one bowl. It’s a fantastic option for a filling and satisfying meal, offering a great balance of protein and fiber while keeping your carb count in check.

Low-Carb Spinach and Mushroom Soup

This Low-Carb Spinach and Mushroom Soup is a light yet hearty soup that combines earthy mushrooms, fresh spinach, and a creamy broth for a perfect low-carb meal. Packed with antioxidants, fiber, and nutrients, this soup is a delicious way to boost your vegetable intake without the carbs. Ideal for lunch or dinner, it’s a flavorful, healthy choice that’s easy to make and even easier to enjoy.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or coconut cream
• 1 tbsp olive oil
• 1/2 tsp dried thyme
• Salt and pepper to taste
• Optional: grated Parmesan for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
2. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
3. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 5-7 minutes to allow the flavors to combine.
4. Stir in the spinach and cook for 2-3 minutes until wilted.
5. Add the heavy cream (or coconut cream) and dried thyme, and continue cooking for another 2-3 minutes.
6. Season with salt and pepper to taste, and serve hot, optionally garnished with grated Parmesan.

This Spinach and Mushroom Soup is a delicious and satisfying low-carb meal that’s full of earthy flavors and healthy ingredients. Whether you’re craving a light lunch or a nourishing dinner, it’s a simple, nutrient-packed soup that won’t disappoint.

Low-Carb Avocado and Tomato Soup

This Low-Carb Avocado and Tomato Soup is a refreshing twist on the classic tomato soup, combining the creaminess of ripe avocado with the tang of fresh tomatoes. It’s a light, satisfying, and nutrient-dense soup that’s perfect for warmer weather or as a light meal. Packed with healthy fats and antioxidants, this soup is also easy to prepare and can be made in just under 30 minutes.

Ingredients:

• 2 large ripe avocados, peeled and pitted
• 4 medium tomatoes, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 cups chicken or vegetable broth
• 1 cup water
• 1 tbsp olive oil
• 1 tbsp lime juice
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant.
2. Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally, until the tomatoes start to break down.
3. Pour in the chicken broth and water, bringing the soup to a boil. Reduce the heat and let it simmer for 10 minutes.
4. Remove the pot from the heat, then add the avocados and lime juice. Using an immersion blender, blend the soup until smooth and creamy.
5. Season with salt and pepper to taste. Serve hot or chilled, garnished with fresh basil.

This Avocado and Tomato Soup offers a delightful combination of creamy and tangy flavors, making it a perfect low-carb meal or appetizer. With its vibrant taste and nutrient-rich ingredients, it’s a fresh and healthy soup that can be enjoyed year-round.

Low-Carb Broccoli and Cheese Soup

This Low-Carb Broccoli and Cheese Soup is a rich and comforting dish that brings together the earthy flavor of broccoli with the indulgent taste of melted cheese. It’s perfect for those following a low-carb diet but craving something creamy and filling. This soup is loaded with vitamins and minerals while staying low on carbs, making it an excellent choice for both a cozy meal or a nutritious side dish.

Ingredients:

• 3 cups broccoli florets
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until soft and fragrant.
2. Add the broccoli florets and cook for 5 minutes, stirring occasionally.
3. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 10 minutes, until the broccoli is tender.
4. Using an immersion blender, blend the soup to your desired texture. For a smoother soup, blend thoroughly, or for a chunkier soup, blend partially.
5. Stir in the heavy cream, Dijon mustard, and shredded cheddar cheese. Continue cooking until the cheese is melted and the soup is creamy.
6. Season with salt and pepper to taste, and serve hot.

This Broccoli and Cheese Soup is an indulgent, low-carb comfort food that’s both creamy and nutritious. Packed with fiber, vitamins, and healthy fats, it’s a deliciously satisfying option for anyone following a low-carb or keto diet.

Low-Carb Roasted Red Pepper and Cauliflower Soup

This Low-Carb Roasted Red Pepper and Cauliflower Soup is a vibrant, flavorful dish with smoky roasted red peppers and a creamy cauliflower base. The combination of roasted peppers and cauliflower creates a hearty, satisfying soup that’s perfect for those looking to enjoy a low-carb yet comforting meal. It’s packed with antioxidants and vitamins, making it as nutritious as it is delicious.

Ingredients:

• 2 large red bell peppers, roasted and peeled
• 1 small head cauliflower, cut into florets
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup unsweetened almond milk
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred and blistered. Remove from the oven, place in a bowl, and cover with plastic wrap to steam. Once cool, peel off the skins and set the peppers aside.
2. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking until softened.
3. Add the cauliflower florets to the pot and cook for 5 minutes, stirring occasionally.
4. Add the roasted red peppers, chicken broth, smoked paprika, and cumin. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the cauliflower is tender.
5. Use an immersion blender to blend the soup until smooth. Stir in the almond milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This Roasted Red Pepper and Cauliflower Soup is a vibrant, flavorful option that is both low in carbs and high in nutrients. The smoky roasted peppers combined with the creamy cauliflower base create a comforting, satisfying soup that’s perfect for any season.

Low-Carb Zucchini and Basil Soup

This Low-Carb Zucchini and Basil Soup is a light, refreshing, and delicious way to enjoy the summer flavors of zucchini and basil. The soup is creamy yet low-carb, thanks to the use of zucchini as the main vegetable base. Fresh basil adds a burst of aromatic flavor that complements the mild taste of zucchini perfectly. This soup is an excellent choice for a light lunch or a starter for a healthy meal.

Ingredients:

• 4 medium zucchinis, sliced
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1/2 cup unsweetened almond milk
• 1 tbsp olive oil
• 1 cup fresh basil leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic and sauté for about 3-4 minutes, until soft and fragrant.
2. Add the zucchini slices to the pot and cook for another 5-7 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth, bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, or until the zucchini is tender.
4. Add the fresh basil leaves to the soup and cook for another 2 minutes.
5. Use an immersion blender to blend the soup until smooth and creamy. If the soup is too thick, you can add almond milk to adjust the consistency.
6. Season with salt and pepper to taste, and serve hot.

This Zucchini and Basil Soup is a wonderfully light, creamy, and low-carb dish that’s perfect for anyone looking for a quick, healthy meal. With its fresh and aromatic flavors, it’s a great way to incorporate more vegetables into your diet while keeping things low in carbs.

Low-Carb Creamy Cauliflower Soup with Bacon

This Low-Carb Creamy Cauliflower Soup with Bacon is a rich, indulgent dish that’s sure to satisfy your cravings for a comforting, low-carb meal. The cauliflower provides a creamy base while the crispy bacon adds a smoky flavor that elevates the soup. Packed with healthy fats and fiber, this soup is not only low in carbs but also filling and nutritious, making it a great option for any time of day.

Ingredients:

• 1 small head cauliflower, cut into florets
• 4 slices bacon, chopped
• 1 small onion, diced
• 3 garlic cloves, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy. Remove the bacon from the pot and set aside.
2. In the same pot, add the diced onion and garlic, cooking until soft and fragrant, about 3 minutes.
3. Add the cauliflower florets and cook for another 5 minutes, stirring occasionally.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes, until the cauliflower is tender.
5. Use an immersion blender to blend the soup until smooth. Stir in the heavy cream and return the soup to a simmer.
6. Season with salt and pepper to taste, and serve hot, garnished with crispy bacon and fresh parsley.

This Creamy Cauliflower Soup with Bacon is a rich and flavorful low-carb option that combines the creaminess of cauliflower with the savory goodness of bacon. It’s perfect for those looking to enjoy a decadent, satisfying meal without the carbs, making it an excellent addition to any low-carb or keto diet.

Low-Carb Carrot and Ginger Soup

This Low-Carb Carrot and Ginger Soup is a fragrant, soothing soup that combines the natural sweetness of carrots with the warming spice of fresh ginger. With its vibrant color and balanced flavors, this soup is a delicious way to enjoy a low-carb, healthy meal that’s perfect for any time of year. The addition of ginger provides a nice kick, while the carrots offer a subtle sweetness that makes this soup both comforting and refreshing.

Ingredients:

• 5 medium carrots, peeled and chopped
• 1 small onion, diced
• 2 garlic cloves, minced
• 1-inch piece of fresh ginger, peeled and minced
• 4 cups chicken or vegetable broth
• 1 tbsp olive oil
• 1/2 cup unsweetened coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, garlic, and ginger, cooking until softened and fragrant, about 5 minutes.
2. Add the chopped carrots to the pot and cook for another 5 minutes, stirring occasionally.
3. Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 20 minutes, or until the carrots are tender.
4. Use an immersion blender to blend the soup until smooth. Stir in the coconut milk to add creaminess.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This Carrot and Ginger Soup is a flavorful and warming low-carb dish that’s both nourishing and comforting. The unique combination of carrots and ginger makes this soup stand out with its fresh, vibrant flavors. Perfect for cooler days or when you need a light but satisfying meal.

Note: More recipes are coming soon!