Teresa's Recipes
Creamy Carrot and Spinach Soup
This vibrant and creamy carrot and spinach soup is not only a feast for the eyes but also a powerhouse of nutrition. Bursting with flavors from sautéed garlic and onion, earthy spices like cumin and turmeric, and a luscious finish of coconut milk, this soup is both comforting and invigorating. It's perfect for a cozy dinner or a light lunch, and it embodies the essence of wholesome, plant-based cooking. Historically, soups have been a staple in many cultures as a way to nourish the body and soul, making this dish a timeless addition to your culinary repertoire.
Ingredients
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 2 cloves, minced Garlic
- 4 medium, peeled and chopped Carrots
- 4 cups Vegetable broth
- 1 teaspoon Cumin
- 1 teaspoon Turmeric
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Black pepper
- 4 cups, packed Fresh spinach
- 1 cup Coconut milk
- 1 tablespoon Lemon juice
- for garnish Fresh parsley
Dietary Notes
- Servings: 4
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 220
- Fat: 10g
- Carbs: 30g
- Protein: 4g
- Sodium: 300mg
- Sugar: 5g
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Stir in the chopped carrots and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth, then add the cumin, turmeric, salt, and black pepper. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and let it simmer for 15 minutes, or until the carrots are tender.
- Add the fresh spinach and cook for an additional 2 minutes, until the spinach is wilted.
- Remove the pot from heat and allow the soup to cool slightly before blending.
- Using an immersion blender, or transferring the soup to a regular blender in batches, puree the soup until smooth.
- Return the pureed soup to the pot and stir in the coconut milk and lemon juice.
- Heat the soup over low heat until warmed through. Taste and adjust seasoning as needed.
- Serve hot, garnished with a sprinkle of fresh parsley or a drizzle of coconut milk for an elegant touch.
Tips
- For added protein, consider stirring in some cooked lentils or chickpeas.
- You can enhance the flavor by adding a pinch of red pepper flakes for a bit of heat.
- This soup can be stored in the refrigerator for up to 3 days or frozen for later use.