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Spiced carrot & spinach soup
Serves 4
Easy
Total time:
This recipe was submitted by Good Food member bexloubray and has not been tested by our team.
Skip to ingredients
Units:
- 3 large carrotspeeled and chopped
- 1 large onionpeeled and chopped
- 1 potatopeeled and chopped
- 1 thumb-sized piece of grated gingeror 1 tsp minced ginger
- 2 garlic clovesor 1 tsp minced garlic
- 1 fresh red chillior ½ tsp minced chilli (optional)
- 160g frozen spinachor 1 large bag of fresh spinach
- 1 tsp ground coriander seeds
- 1 tsp ground cumin seeds
- ½ tsp ground fennel seeds(optional)
- ½ tsp turmeric(optional)
- 1 ½ l vegetable stock
- 1 tbsp sunflower oil/olive oil/or other light oil
- salt and pepperto taste
Method
step 1
Heat oil in large saucepan, on a medium heat.
step 2
Add onion and saute gently until softened, but not browned.
step 3
Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
step 4
Add garlic, ginger chilli and spices, saute for a further, stirring occasionally.
step 5
Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh).
step 6
Add stock, bring to the boil, cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally.
step 7
Add salt and pepper to taste.
step 8
Blend smooth with hand whisk or in food processor.
step 9
Adjust seasoning if needed.
step 10
Serve with warm homemade flatbread (see recipe).
