Spiced Carrot & Spinach Soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
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
Method
- STEP 1Heat oil in large saucepan, on a medium heat.
- STEP 2Add onion and saute gently until softened, but not browned.
- STEP 3Add carrot and potato, saute gently for a further 5 minutes, stirring occasionally.
- STEP 4Add garlic, ginger chilli and spices, saute for a further, stirring occasionally.
- STEP 5Add spinach, cooked through for 5 minutes (wilt for 5 minutes if using fresh)
- STEP 6Add stock, bring to the boil, cover and reduce to a simmer. Simmer for 20 minutes, stirring occasionally
- STEP 7Add salt and pepper to taste
- STEP 8Blend smooth with hand whisk or in food processor
- STEP 9Adjust seasoning if needed
- STEP 10Serve with warm homemade flatbread (see recipe)