Is lentil soup keto friendly recipes - Low carb keto soups

Author: Phyllis Nelson  

Made with roasted carrots, some heavy cream, and the use of warm spices like ginger, makes this an over the top keto-friendly soup. This easy keto celery soup makes a great starter without adding a bunch of carbs!

Keto Lentil Soup

Want to make a hearty lentil soup without dropping out of keto? This easy keto lentil soup recipe does the trick and lets you stay below your macros!
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 11

Ingredients:

• 1 cup Lentils
• 1 cup Celery
• ½ cup Onion, chopped
• 5 cloves of Garlic, minced
• 4 cups of Soup Broth*
• 1 tablespoon Tomato Paste
• ½ cup Spinach, chopped or shredded
• 1 teaspoon Paprika
• ½ teaspoon Curry Powder
• ¼ teaspoon Cumin
• Salt & Pepper to taste

Nutrition:

• Carbohydrate: 12.5 grams carbohydrates

How to cook:

1. Add the vegetable oil and onion to a soup pot on medium heat. Sauté for five minutes.
2. Next, add the garlic and celery, and sauté for another 10 minutes, stirring occasionally.
3. While sautéing, add the tomato paste to your soup broth and mix it together.
4. Add the soup broth and lentils, and increase heat to high. Bring to a gentle boil and cover. Let the soup cook for another 20 minutes.
5. Add spices and stir in. Reduce heat and let sit until ready to serve.
6. Five minutes before serving, add chopped spinach and stir in. After five minutes, serve and enjoy!

Notes: Are Lentils Keto-Friendly?, Combine your half cup of lentils with another more keto-friendly dish to bulk it up. You can, for example, add them to beef soup. Or you can mash them and add …

Keto Celery Soup

This easy keto celery soup makes a great starter without adding a bunch of carbs!
Provided by: Valerie Stimac
Total time: 30 minutes
Cook time: 25 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 7

Ingredients:

• 1 bunch Celery (3-4 cups, chopped)
• 3 tsp Butter
• ⅓ cup Onion, chopped
• 3 cloves of Garlic, chopped
• 4 cups Chicken Stock
• ⅓ Heavy Whipping Cream
• Salt & Pepper to taste

Nutrition:

• Calories: 120 total calories
• Carbohydrate: 12 total grams carbohydrates

How to cook:

1. Take the butter and add it to a large pot. Cook on medium-high heat until browned.
2. Add the chopped celery and sauté for 4-5 minutes
3. Pull the celery to half the pot, add the chopped onion and sauté for 2-3 minutes
4. Pull the onion aside and add the garlic. Sauté for 1-2 minutes.
5. Add the chicken stock and bring to a low boil. Let boil for 10-12 minutes.
6. Turn off the heat and use an immersion blender to blend all of the celery, onion, and garlic.
7. Add heavy whipping cream and stir to mix.
8. Add salt and pepper to taste.

Notes: 20 Ground Turkey Soup Recipes, After 3 or 4 minutes of simmering, add the onion. Mix in the tomato paste, tomato sauce, and chopped tomatoes. Mix in the browned turkey, corn, green beans, …

Keto Roasted Carrot Soup

This keto carrot soup is not only delicious, it's easy and healthy. Made with roasted carrots, some heavy cream, and the use of warm spices like ginger, makes this an over the top keto-friendly soup.
Provided by: Hilda Solares
Total time: 70 minutes
Cook time: 60 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 12

Ingredients:

• 1 pound of carrots
• 1/2 cup of heavy whipping cream
• 2 tablespoons of unsalted butter
• 2 1/2 cups of chicken broth
• 1 1/2 teaspoons of onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon ground pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 cup of sour cream, divided between 6 servings
• Sprig of parsley

Nutrition:

• Calories: 109 calories
• Carbohydrate: 8 grams carbohydrates
• Cholesterol: 24 milligrams cholesterol
• Fat: 7.9 grams fat
• Fiber: 1.9 grams fiber
• Protein: 5.1 grams protein
• Saturated Fat: 4.8 grams saturated fat
• Serving Size: 1 serving
• Sodium: 274 grams sodium
• Sugar: 5 grams sugar

How to cook:

1. Preheat oven to 425-degrees, to roast the carrots.
2. In a large bowl, toss the whole carrots with enough olive oil tocoat the carrots evenly, about 2 tablespoons, and then season with the salt and pepper.
3. Place the carrots in a roasting pan or sheet and bakeat 425-degrees for about 45 minutes or until they are fork-tender and lightly browned on some parts. Allow for some slight charring as this gives the soup a depth of flavor.
4. After the carrots have fully cooked and cooled cut them intosmall enough pieces so that they can fit your blender.
5. Puree the carrots at the puree setting of yourblender along with 1 ½ cups of the chicken broth, and blend until wellcombined. Alternatively, you can use an emersion blender.
6. Next, transfer the carrot puree to a 6-quart potand add the remainder of the chicken stock, spices, and butter.
7. Cook the soup over medium heat for about 15 minutes until it begins to simmer, being sure to stir occasionally so that the soup does not scorch.
8. Reduce the heat to medium-low and stir in the heavy cream and cook until the soup returns to a low simmer.
9. Taste the soup and adjust seasoning if necessary.
10. Serve the soup hot and garnish with fresh parsleyand with a dollop of sour cream.
11. Store leftovers in the refrigerator for up to 3 days.
12. Refer to the notes section for freezing instructions.

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