Superfoods Collection: Power & Glow Immunity Soup
@ketorecipes POWER & GLOW IMMUNITY SOUP 🥕🔥 This not only delivers on the protein, but it’s loaded with veggies that support your skin, gut, and immunity. ✨ Macros: Whole pot: 885 calories · 71g protein · 77 net carbs Per serving (4): 221 calories · 18g protein · 19 net carbs It’s cozy, easy to make, and super filling. Split into 3–4 servings for a nutrient-dense complement to any meal. I used soft tofu here instead of cottage cheese, but 3 servings of cottage cheese works great too! The curry, ginger, roasted garlic, and smoked paprika bring the flavor, and the parmesan at the end adds the perfect umami. How to make it: 1️⃣ Preheat oven to 400°F. 2️⃣ Peel and chop 2 lbs carrots + roughly chop 1 white onion. Add to a sheet pan with 10–12 garlic cloves. 3️⃣ Drizzle with 1 tbsp olive oil. Season with 1 tsp curry powder, 1 tsp smoked paprika, salt (generous!), and cracked pepper. 4️⃣ Roast 45–50 mins until tender and golden. 5️⃣ Transfer roasted veggies to a blender or pot. 6️⃣ Add: 4 cups bone broth, 1 block soft/silken tofu (or 3 servings cottage cheese), 1 tbsp fresh grated ginger, juice of ½ lemon, and chili flakes. 7️⃣ Blend until creamy and smooth. Adjust seasoning with salt, curry powder, or lemon juice. 8️⃣ Pour into bowls. Top with grated parmesan, fresh basil, a squeeze of lemon, and toasted seeds. If you make it, let me know what you think on SHREDHAPPENS! Enjoy! . . . #souprecipe #healthyrecipe #goodmoodfood #healthyfoodshare
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Made by
Arash
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This creamy Power & Glow Immunity Soup combines roasted carrots, garlic, ginger, warming curry spices, and a protein boost from silken tofu or cottage cheese. Bone broth adds richness while lemon, Parmesan, basil, and toasted seeds give every bowl a bright, savory finish.
Ingredients:
- 2 lbs carrots (peeled and chopped)
- 1 white onion (roughly chopped)
- 10-12 cloves garlic
- 1 tbsp olive oil
- 1 tsp curry powder (plus morer to taste)
- 1 tsp smoked paprika
- salt (generously, plus more to taste)
- cracked black pepper (to taste)
- 4 cups bone broth
- 1 block soft tofu (or silken tofu, or 3 servings of cottage cheese)
- 1 tbsp ginger (freshly grated)
- 1/2 lemon (juiced)
- chili flakes (to taste, plus more for serving)
- grated parmesan (for serving)
- fresh basil (for serving)
- toasted seeds (for serving)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Preheat the oven to 400°F.
- Add the peeled and chopped carrots, roughly chopped white onion, and garlic cloves to a sheet pan.
- Drizzle the vegetables with olive oil. Season with curry powder, smoked paprika, a generous amount of salt, and cracked black pepper.
- Roast for 45–50 minutes, or until the vegetables are tender, caramelized, and golden around the edges.
- Transfer the roasted vegetables to a high-speed blender or a large pot if using an immersion blender.
- Add the bone broth, soft or silken tofu or cottage cheese, freshly grated ginger, lemon juice, and chili flakes.
- Blend until completely smooth, creamy, and velvety.
- Taste and adjust the seasoning with additional salt, curry powder, or lemon juice as needed.
- Pour the soup into serving bowls.
- Finish with grated Parmesan, fresh basil, an extra squeeze of lemon, and toasted seeds. Serve warm.
Superfoods Collection: No Bake Superfood Brownies
