Spiced Carrot & Spinach Soup
This vibrant and wholesome soup is a comforting blend of carrots, potatoes, and a medley of aromatic spices. The fragrant ginger and garlic infuse the dish with rich flavor, while the spinach adds a pop of color and nutrients. Perfect for a chilly evening, this soup is a soothing bowl of goodness that will warm you from the inside out. Partner it with some homemade flatbread for a satisfying and delicious meal.
— Constant Cookbook
Ingredients
- 3 large Carrots peeled and chopped
- 1 large onion peeled and chopped
- 1 potato peeled and chopped
- 1 thumb size piece of ginger grated/or 1 tsp minced ginger
- 2 cloves of garlic/ or 1 tsp minced garlic
- 1 fresh red chilli/or 1/2 tsp minced chilli (optional)
- 160g frozen spinach/or 1 large bag of fresh spinach
- 1 tsp of ground coriander seeds
- 1 tsp of ground cumin seeds
- 1/2 tsp of ground fennel seeds (optional)
- 1/2 tsp of turmeric (optional)
- 1.5 Litres veg stock
- 1 tbsp of sunflower/olive oil/ or other light oil
- Salt and pepper to taste
Instructions
- Heat oil in large saucepan, on a medium heat.
- Add onion and saute gently until softened, but not browned.
- Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
- Add garlic, ginger chilli and spices, saute for a further, stirring occasionally.
- Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh)
- Add stock, bring to the boil, cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally
- Add salt and pepper to taste
- Blend smooth with hand whisk or in food processor
- Adjust seasoning if needed
- Serve with warm homemade flatbread (see recipe)
Yield
Serves 4
Comments
No comments found.