Carrot Ginger Soup with a Boost of Protein and Calcium
A smooth, vibrant soup made from sweet carrots, fresh ginger, blended to a creamy consistency with coconut milk or cashew milk. This version is fortified with calcium and protein by adding a scoop of Mikuna ChoCho protein powder and a small amount of calcium citrate during blending, making it a nourishing, bone-supportive meal. Light yet satisfying, it’s perfect as a starter or a light entrée.
1tbspgingerfresh, chopped finely or 1 tsp ground ginger
4cupsvegetable broth
1/3cupcoconut milk full fat or cashew milk
1scoopMikuna CHOCHOadded after cooking
1tspcalcium citratepowder, added after cooking
1tbsppumpkin seedsraw or roasted
1tbspmaple syrupoptional
Instructions
Roast the vegetables: Preheat oven to 400°F (200°C). Spread carrots and onions on a baking sheet, toss with olive oil, and roast for 25–30 minutes until tender and lightly caramelized.
Blend until smooth: Add the roasted vegetables, vegetable broth and chopped ginger to a pot if using an immersion blender or add all ingredients to a high speed blender. Blend until smooth and creamy. Add the coconut milk and blend again.
Add protein and calcium: Stir in protein powder and calcium citrate once the soup is slightly cooled (below 140°F) to preserve potency. Blend again briefly to incorporate.
Serve: Ladle into bowls and garnish pumpkin seeds. Serve warm.
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