Carrot-Spinach Soup with Fresh Dill
Prep Time
30 minutes
Prep Notes
Make the base of this soup and then simply add fresh greens and herbs each time you serve it. It makes a big batch so you can freeze some for later or store it in a canning jar to have again during the week.
Cooking Time
40 minutes
Yields
Three 3-cup Servings
Ingredients
FOR BASE SOUP
3 Tbsp Grape seed Oil
1 Large red onion, diced
7 Medium to Large carrots, diced (about 5 cups)
1/4 tsp Tumeric powder
1 Tbsp Sea Salt or Real brand Salt
8oz Fresh green beans, cut into 1/2 - inch pieces
FOR EACH SERVING
Place these items in the empty bowl and poor the hot soup over them so that they are lightly cooked.
1 cup Baby Spinach or Chaffenad cut Dinosaur Kale or Dandelion Greens
1/4 cup Cremmi Mushrooms, thin sliced
3 Tbsp Freshly Chopped Dill or Mint or other fresh herb
2 Tbsp Fresh squeezed Lemon juice
Directions
1. In a large pot over medium heat, cook onion in oil until tender, about 6 minutes. Stir in carrots, turmeric, and salt. Add 10 cups of water, bring to a boil, then simmer 30 minutes.
2. Add beans and cook until just tender about 2 more minutes.
3. To serve, fill a large empty bowl with spinach, mushrooms and dill. Ladle 3 cups hot soup over greens, cover with a plate. Let steep for 5 minutes
4. Add lemon juice to the steeped soup and enjoy!
Notes
This soup is a wonderful soup to cook once and eat 2 twice. It is high in vitamin A and rich in anti-inflammatory veggies. You may want to serve this with a slice of fresh sourdough garlic bread if you aren't using this as part of your detox menu.