🥣 Spicy Low-Carb Turnip Soup with Ginger & Curry

A warming, creamy soup that’s full of flavour and low in carbs – ideal for keto or low-carb lifestyles.

✅ Low Carb | 🍽 Serves: 2–3 | ⏱ Prep & Cook Time: ~30 minutes

Net carbs: ~7–8 g per serving

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📝 Ingredients:

• 2 medium turnips (approx. 300 g), peeled and cubed
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tbsp freshly grated ginger (or ½ tsp ground ginger)
• 1–2 tsp curry paste or 1 tsp curry powder
• ½ tsp ground turmeric (optional)
• ¼ tsp chili powder or cayenne pepper (adjust to taste)
• 500 ml vegetable or chicken broth (unsweetened, low-carb)
• 2–3 tbsp coconut milk or heavy cream
• 1 tbsp ghee or coconut oil
• Salt and pepper to taste
• A few drops of fresh lime juice (optional, for serving)

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🍳 Instructions:

1. Sauté the aromatics:
   In a medium pot, heat the ghee or coconut oil. Add the chopped onion and cook for 2–3 minutes until translucent.
2. Add spices:
   Stir in the garlic, ginger, curry paste or powder, turmeric, and chili. Cook for 1 minute to release the flavours.
3. Cook the turnips:
   Add the diced turnips and stir to coat with the spices. Pour in the broth, bring to a boil, then reduce heat and simmer for about 20 minutes, until the turnips are soft.
4. Blend the soup:
   Use a hand blender or transfer to a blender and puree until smooth.
5. Add creaminess:
   Stir in coconut milk or heavy cream. Season with salt, pepper, and a squeeze of lime juice (optional).
6. Serve warm:
   Garnish with fresh herbs, pumpkin seeds, or a swirl of cream if desired.

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🌿 Serving Tips:

• Perfect as a light lunch or starter.
• Add grilled chicken or prawns on top for extra protein.
• Store in the fridge for up to 3 days – flavours deepen over time!