Spiced carrot & spinach soup
- Good Food member
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Serves 4
Easy
Total time: 40 mins
0 reviews
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This recipe was submitted by Good Food member bexloubray and has not been tested by our team.
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"Spiced carrot and spinach soup, great for cold evenings, snuggled up in front of the fire, best served with homemade flat breads (see my recipe)!"
Ingredients
Units:
MetricUS
-
3 large carrots
peeled and chopped
-
1 large onion
peeled and chopped
-
1 potato
peeled and chopped
-
1 thumb-sized piece of grated ginger
or 1 tsp minced ginger
-
2 garlic cloves
or 1 tsp minced garlic
-
1 fresh red chilli
or ½ tsp minced chilli (optional)
-
160g frozen spinach
or 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 pepper
to taste
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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).
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