Creamy Carrot Cauliflower Spinach Soup
 
Prep time
Cook time
Total time
 
Recipe type: Soup
Serves: 4-5
Ingredients
  • 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.
Instructions
  1. Heat oil in a large pot over medium heat.
  2. Add onion and lightly brown, 5-10 minutes.
  3. Add garlic and cumin, coriander and cardamom and stir until aroma comes (30 sec-1 min)
  4. Add water and scrape bottom of pan to release browned bits.
  5. Add stock, almond milk, salt, cayenne or white pepper and carrots and cauliflower.
  6. Bring to a boil, reduce heat and simmer covered about 20 minutes until carrots are tender.
  7. 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.
  8. Reheat with lid ajar to prevent splattering.
  9. Stir in baby spinach and simmer about 2 minutes until spinach softens and just barely wilts.
  10. Take off heat and stir in lemon juice and zest.
  11. Serve topped with sunflower seeds.
Recipe by Savory Nature at http://savorynature.com/2014/03/13/creamy-carrot-cauliflower-spinach-soup/