Last week we threw A TON of spinach your way. Here is a nice way to eat it up. This soup is a favorite of mine. It feels healthy & bright. Originally from the Moosewood Cooking for Health cookbook.
- 2 T. olive oil
- 1 1/2 cups chopped onion (or use up whatever scallions are in your fridge)
- 2 garlic cloves, chopped
- 1/2 t. salt
- 1 cup chopped carrots
- 1 T. curry powder of any kind
- 1/2 t. ground turmeric
- 1 quart vegetable broth
- 2 cups fresh or frozen peas (I've only made it with frozen peas)
- 3 cups fresh spinach!
- 1/3 cup fresh cilantro
- dash of pepper
In soup pot on medium-high heat, add oil and warm. Throw in onion, garlic, salt, and cook until the onions and garlic soften a bit. Then add carrots and cook for a little longer. Add in curry and turmeric and stir. Then, put in broth, 1 cup of your peas, and cover and bring to a boil. Reduce heat and simmer until the carrots are soft.
Take off heat and add spinach and cilantro. Blend the soup, in batches, until smooth. Combine the rest of the peas and keep those whole. Check if it needs some salt or pepper and add in if needed. Return to heat until warm and ready to be eaten.