Carrot Soup
This wholesome carrot soup with shredded chicken is a hearty, nutritious option for those looking to manage their weight. The grilled chicken adds lean protein, and the carrots provide a boost of vitamins and fiber. The soup is light yet filling, making it a perfect choice for lunch or dinner.
Nutrition Facts
Per serving
Energy
151 kcal
Protein
12 g
Carbs
8 g
Fat
9 g
Fiber
2 g
Ingredients
Common salt
0.25 tsp (1.25g)
Pepper, black
0.5 tsp (2.5g)
Plain Water
1 medium cup (250g)
Ginger, fresh
1 tsp grated (2g)
Chopped Onion
0.25 small cup (25g)
Clove Garlic, Minced
1 tsp (5g)
Fresh Parsley (chopped)
1 tbsp (5g)
Carrot
0.5 cup, chopped (100g)
Chicken, poultry, breast, skinless
100 gms (100g)
Olive Oil
0.5 tbsp (7.5g)
Instructions
Preparation
Grill the chicken:
- Marinate the chicken breast with a pinch of salt, pepper, and a drizzle of oil.
- Grill in a non-stick pan using minimal oil until fully cooked (approx. 7-8 mins per side).
- Let it cool and shred into thin pieces.
Cooking Steps
Heat oil in a pot over medium heat.
Add chopped onions, minced garlic and grated ginger. Sauté for 2-3 minutes until fragrant.
Add the chopped carrot to the pot and stir well.
Sprinkle black pepper powder and a pinch of salt. Cook for 5-7 minutes until the tomatoes soften and release their juices.
Pour in the water. Bring it to a boil, then reduce the heat and let it simmer for 10-15 minutes.
Using an immersion blender or a regular blender, blend the soup until smooth.
Return the soup to the pot and add the grilled shredded chicken. Stir well and let it heat for 2-3 minutes.
Garnish with fresh parsley leaves and serve hot.
NotesNutritional values are approximate and may vary depending on the specific ingredients used.