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Carrot Ginger Soup with Kale Shreds and Toasted Macadamias
FOOD AND NUTRITION MAGAZINE8Ingredients
70Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 8 cups carrots (chopped, peeled and cut in thirds)
- 5 cups chicken broth (reduced sodium and reduced fat, {FODMAPers make onion/garlic free chicken broth})
- 1 Tbsp. minced ginger (fresh or jarred)
- pepper
- salt
- 1 cup kale (cut in thin strips)
- 2 tsp. olive oil
- 2/3 cup macadamia nuts
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