BEEF & CARROT SOUP

INGREDIENTS

6 garlic cloves, minced

2 red chilies, chopped

1 tablespoon coconut oil, melted

1 yellow onion, chopped

1 and ½ pounds beef, ground

A pinch of sea salt and black pepper

3 cups basil, chopped

½ cup chicken stock

2 cups carrot, grated

4 tablespoons lime juice

2 tablespoons coconut aminos

1 tablespoon olive oil

DIRECTIONS

Heat up a pan with oil over medium heat. Add the onions and a pinch of salt. Stir and cook for 4 minutes. Add garlic and chili peppers, and cook for 1 minute more. Add beef and black pepper. Stir and brown everything for 8 minutes. Add stock and half of the basil, and cook for 2 minutes more. In a bowl, mix carrots with 1 tablespoon lime juice, the rest of the basil and the olive oil. In another bowl, mix coconut aminos with the rest of the lime juice and whisk well. Divide the beef mix and carrots into bowls, drizzle the coconut aminos mix on top and serve.

NUTRITIONAL VALUE

Fat: 20g

Carbs: 11.6g

Protein: 51.4g

Total Calories: 439 Calories