Heat the ghee in a large 5-quart Dutch oven over medium-high heat. Once hot, add onion, carrot, garlic, ginger, and serrano. Sauté for 5 minutes until starting to soften.
Add the mushrooms and curry paste, stir to combine, then add the remaining ingredients. Reduce the heat to a simmer, cover, and cook another 10 minutes until the carrots are tender.
To serve, divide between 4 bowls and top with desired curry toppings.
Nutrition
Nutrition Facts
Keto Curry Soup
Amount Per Serving
Calories 462Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 34g213%
Cholesterol 58mg19%
Sodium 1153mg50%
Potassium 540mg15%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 6g7%
Protein 5g10%
Vitamin A 3755IU75%
Vitamin C 11mg13%
Calcium 42mg4%
Iron 4mg22%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
# Hashtag with us!Don't forget to mention @castiron_keto or tag #castironketo on Instagram with your creations! We love seeing what you're making.