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Carrot, Quinoa & Spinach Soup


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Carrot, Quinoa & Spinach Soup


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Carrot, Quinoa & Spinach Soup

Instead of just adapting your year-round recipes, use Pesach as an opportunity to try new things. A few years ago, quinoa burst onto the scene as both healthful and K for P (according to some) and became a year-round, here-to-stay grain. This recipe is special enough for a yuntif meal and hearty enough to serve on Chol Hamoed. If you make this for a dairy meal, try adding a ½ cup of whole milk when you stir in the spinach. It gives the dish a light, creamy flavor.


  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min




  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 8 carrots, peeled and cut into 1/4-inch pieces
  • 3 cloves garlic, chopped
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground ginger
  • 1 cup quinoa
  • 6 cups vegetable broth
  • 2 cups baby spinach or frozen spinach defrosted and drained
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • Matzo crackers,for serving


Heat oil in a large pot over medium high heat. Add onion, carrots and garlic and sauté 8 to 10 minutes or until beginning to soften. Add paprika, cumin, coriander and ginger and cook 1 minute more. Add quinoa and broth and stir to combine. Bring to a boil, reduce to a simmer and cook for 15 minutes or until carrots are tender and quinoa is cooked. Stir in spinach and season to taste with salt and pepper.

Divide soup between 6 bowls and serve with matzo crackers on the side.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




12 Responses to Carrot, Quinoa & Spinach Soup

  1. Why not add non-dairy creamer to the Quinoa soup to keep it non-dairy?

    • you can — I would actually recommend Coconut Milk for this soup — would be delish!

  2. avatar says: estherz

    Is it possible to substitute a different vegetable instead of spinach?

    • you can just omit it or use another favorite veg that you have around – (frozen) broccoli florets would be nice

  3. avatar says: MIRIAM

    WOW. so glad you suggested the broccoli. Was thinking spinach wouldn’t work for me and then broccoli (frozen nonetheless!) totally hits the spot! Thanks Jamie

    • oh sure! will make it heartier! and the frozen (checked :-) can be added just at the end (as we did the spinach) because it doesn’t need to be cooked just needs to heat through.

  4. avatar says: Chana

    I made this for before the fast. I pureed the carrot part and then added the spinach until it was soft. I left out the quiona because my husband isn’t a fan! Also added milk right before serving as you suggested. Was creamy and amazing!! Thank you for the basic recipe and the inspiration!

  5. can this be frozen?

    • yes it should freeze well. the quinoa though could become a little mushy so I would omit it out and add only after thawing and rewarming, before serving.

  6. avatar says: frippie

    I made this for dinner tonight. It was a total hit, even with my 2-year-old! Now I have yet another way to get dark leafy greens into him. I only changed the spicing, since I had no ground coriander in the house – used garam masala instead. Turned out great! Thanks for the healthy, easy (and bonus – vegan!) dinner idea!

    • oh Frippie – I am SO SO SO happy. and thanks for sharing that garam masala works here :-)

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