Creamy Carrot Cauliflower Spinach Soup
Recipe type: Soup
Serves: 4-5
- 2 lbs carrots, peeled and coarsely chopped (about ¾” pieces)
- ½ large head of cauliflower, cored and coarsely chopped
- 2 packed cups baby spinach, coarsely chopped
- 2 Tbsp olive oil
- 1 large (or 2 small) onion, chopped
- 3 garlic cloves, minced
- 2 tsp ground cumin seed
- 2 tsp ground coriander seed
- 1 tsp ground cardamom
- 2 cups chicken or vegetable stock
- 3 cups water
- 2 cups almond milk (or milk of your choice such as rice or coconut)
- 1 tsp salt
- ¼ tsp cayenne pepper (or white pepper if you’re allergic to peppers or nightshade sensitive)
- 1 inch piece of peeled ginger root, grated or finely chopped
- Juice and grated zest of half a lemon.
- Roasted or toasted sunflower seeds for garnish.
- Heat oil in a large pot over medium heat.
- Add onion and lightly brown, 5-10 minutes.
- Add garlic and cumin, coriander and cardamom and stir until aroma comes (30 sec-1 min)
- Add water and scrape bottom of pan to release browned bits.
- Add stock, almond milk, salt, cayenne or white pepper and carrots and cauliflower.
- Bring to a boil, reduce heat and simmer covered about 20 minutes until carrots are tender.
- Take off heat, add ginger and use an immersion blender to puree or transfer portions to a blender and puree and then return to pan.
- Reheat with lid ajar to prevent splattering.
- Stir in baby spinach and simmer about 2 minutes until spinach softens and just barely wilts.
- Take off heat and stir in lemon juice and zest.
- Serve topped with sunflower seeds.
Recipe by Savory Nature at http://savorynature.com/2014/03/13/creamy-carrot-cauliflower-spinach-soup/
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