WebWash the oxtail pieces and pat them dry. Place the oxtails in a large bowl, then season them with salt and black pepper. Pour the olive oil into a large stock pot at …
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Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes. Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
I know alot of people don’t think carrots are low carb but in a soup it lends, color and nutrition. One carrot only has 4.3g net carbs and for a whole pot of soup that’s not much. For more about low carb vegetables, the diet doctor has a good article here.
In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly. Puree soup in a blender; return to the pan.
In a small saucepan, saute carrots and onion in butter until crisp-tender. Add broth and ginger. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until carrots are very tender. Cool slightly.