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.
Times
- Prep Time : 10 min
- Cook Time : 30 min
- Ready Time : 40 min
Servings
Ingredients
- 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
Directions
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
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Pareve , Appetizers, Dinner, Lunch, Soups , Passover Recipes, Sukkot , 15-minute Prep , American, Chinese, Latin American, Spanish , Dinner Tonight, Freezer Friendly, Make Ahead , Comfort Food, Gluten Free, Low Carb, Low Fat, Vegan, Vegetarian , Rice, Grains, & Pasta, Vegetable , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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