Description
This creamy carrot and beet soup with spinach is a comforting and nutritious dish perfect for cozy evenings. Combining the natural sweetness of carrots and beets with aromatic spices and fresh spinach, it’s blended to a smooth texture and enriched with cream or coconut milk for a velvety finish. This soup is easy to prepare on the stovetop and offers a warming, satisfying meal that is both gluten-free and vegetarian.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium carrots, peeled and chopped
- 2 medium beets, peeled and chopped
- 4 cups vegetable broth
- ½ teaspoon ground cumin
- ¼ teaspoon ground nutmeg
- Salt and black pepper, to taste
- 1 cup fresh spinach leaves, roughly chopped
- ½ cup heavy cream or coconut milk
- 1 tablespoon lemon juice
Instructions
- Heat the olive oil: Warm the olive oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the finely chopped onion and cook for 4 to 5 minutes until softened and translucent, stirring occasionally to prevent burning.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Add vegetables and spices: Add the chopped carrots, beets, vegetable broth, ground cumin, ground nutmeg, salt, and black pepper to the pot. Stir well to combine all ingredients.
- Simmer the soup: Bring the mixture to a boil, then reduce heat to a simmer. Let it cook for 25 to 30 minutes until the carrots and beets are very tender.
- Blend the soup: Use an immersion blender directly in the pot or carefully transfer the soup in batches to a blender. Puree the soup until smooth and creamy.
- Add spinach and cream: Return the blended soup to low heat. Stir in the roughly chopped spinach, heavy cream or coconut milk, and lemon juice.
- Heat through and wilt spinach: Cook the soup gently for 2 to 3 minutes until the spinach wilts and the soup is thoroughly heated. Adjust seasoning to taste.
- Serve warm: Ladle the soup into bowls and enjoy as a nourishing meal perfect for chilly evenings.
Notes
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.
- The soup thickens upon cooling and tastes even better the next day after reheating.
- Adjust the seasoning at the end to suit your preference for saltiness and acidity.
